Ingredients
- 1/2 cup roasted or steamed pumpkin, pureed or mashed (130g)
- 2 Tbs brown sugar
- 2 Tbs So Good™ Soy Milk or Unsweetened Almond Milk
- 4 Gluten Free Coconut & Cinnamon Weet-Bix™, finely crushed
- 1 1/2 cups gluten free plain flour
- 2 tsp gluten free baking powder
- 1/4 teaspoon salt
- 1 1/2 tsp mixed spice
- 100 g margarine, very cold
- 2 tsp coarse sugar for sprinkling, optional
Method
- Preheat oven to 180°C. Line a large oven tray with baking paper. In a medium jug or bowl, whisk pumpkin, sugar, and So Good milk, until smooth.
- In a large bowl, whisk together the crushed Weet-Bix, flour, baking powder, salt, and spices. Add margarine and use fingertips to quickly rub the spread into the dry ingredients until crumbly. Make a well in centre of the flour mixture.
- Pour pumpkin mixture into the well. Stir, using a flat-bladed knife and a cutting motion, until a shaggy dough forms.
- Use two large spoons to scoop dough into 10 portions, and place on the prepared tray. Sprinkle with coarse sugar, if using.
- Bake 18 - 20 minutes until golden and cooked through. Cool on tray 5 mins, serve warm. Scones are best on the day they are baked.