Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF

Source : Preheat The Oven To Gas 6 / 200c / 400 F And Line A Baking Sheet With Parchment Papermix The Dry Ingredients Together In A Bowlcut In The Margarine Wit...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : August 29, 2022

Step:

  1. Preheat the oven to gas 6 / 200C / 400°F and line a baking sheet with parchment paper

  2. Mix the dry ingredients together in a bowl

    Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF recipe step 2 photo
  3. Cut in the margarine with a fork or pastry cutter

    Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF recipe step 3 photo
  4. Add the pumpkin puree, cinnamon chips, milk, lemon juice and vanilla, kneading until you form a soft dough. Don't overwork it

    https://cookpad.com/us/recipes/344837-vickys-homemade-cinnamon-chips
    https://cookpad.com/us/recipes/332869-vickys-homemade-buttermilk-substitute

    Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF recipe step 4 photo
  5. Pat out the dough on a floured surface until 3/4 inch thick if using novelty shape cutters or 1" thick for fluted round 2cm cutters. If using gluten-free flour let the dough rest for 15 minutes to let the xanthan gum work it's magic

    Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF recipe step 5 photo
  6. Cut into the desired shapes and place on the baking sheet

    Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF recipe step 6 photo
  7. Brush the tops with milk to glaze then sprinkle with cinnamon sugar. A simple mix is 5 tsp sugar to a 1/2 tsp ground cinnamon

    Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF recipe step 7 photo
  8. Bake for 15 - 18 minutes or until risen and golden

    Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF recipe step 8 photo
  9. You can split the scones in half and sandwich back together with a maple cream. Just whip some coconut cream until stiff then fold in some maple syrup to taste. Delicious!

    Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF recipe step 9 photo

Ingredients

  1. Dry
  2. 360 grams (3 cups) gluten-free / plain flour
  3. 70 grams (1/3 cup) soft brown sugar
  4. 1 tsp ground cinnamon
  5. 1 tsp ground ginger
  6. 1/2 tsp xanthan gum if using gluten-free flour
  7. 1/4 tsp bicarb / baking soda
  8. Wet
  9. 75 grams (1/3 cup) gold foil-wrapped Stork margarine / butter
  10. 140 grams (1/2 cup) pumpkin puree
  11. 90 grams (1/2 cup) cinnamon chips, recipe linked below
  12. 80 ml light coconut milk (1/3 cup)
  13. 1/2 tsp lemon juice
  14. 1 tsp vanilla extract
  15. Topping
  16. milk of choice and cinnamon sugar

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