Gluten Free Pumpkin Scones

    25 minutes

    Just because you can't eat gluten doesn't mean that you should miss out on a classic Australian recipe like pumpkin scones, here is a gluten free pumpkin scone recipe that has worked for me.


    Victoria, Australia
    23 people made this

    Serves: 6 

    • 50g margarine
    • 50g caster sugar
    • 1/2 cup mashed pumpkin
    • 125ml milk
    • 1 egg
    • 1 1/2 cups gluten free plain flour
    • 1/2 cup white rice flour
    • 1/2 cup almond meal
    • 4 teaspoons baking powder
    • pinch salt, to taste

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 200 degrees C. Line a baking tray with baking paper.
    2. Cream the margarine and sugar then add the mashed pumpkin, milk and egg then combine to make an consistent slurry.
    3. In a bowl add the plain flour, rice flour, almond meal, baking powder and salt.
    4. Sift the flour mixture into the slurry, then combine to form a dough. If the dough is too stiff or sticky adjust with additional flour or milk as the case may be.
    5. Turn out onto a floured surface, kneed until an even consistency, then roll out to 3cm thickness then cut into rounds.
    6. Place the rounds of dough just touching each other onto the lined baking tray. Brush the tops with additional milk then bake for 15 minutes, or until risen and brown.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)