• Sue Greene

Gluten Free Pumpkin Scones

Pumpkin scones are aways a favourite, but it's very unusual to find a gluten free version. When I was recently given a massive home-grown pumpkin recently I decided it was time to give it a try. Pinterest is a great place to find ideas, and I found a great one from dishbydish.net that I used as the basis of my scones. Not a huge variation made; basically increasing the flour and yoghurt, and leaving out the milk. I also always let gluten free mixes stand for a few minutes before cutting out the scones.


1 ¾ cups of plain gluten free flour

½ cup of sugar

3 teaspoons of gluten free baking powder

1 ½ teaspoons of xanthan or guar gum

½ teaspoon of salt

180 grams of butter or substitute

½ cup of pureed pumpkin

1 large egg

2 tablespoons of plain Greek style yoghurt.


Preheat oven to 220C and line a baking tray with baking paper.Combine flour, sugar, baking powder, xanthan gum, salt and butter in a food processor and process until it looks like breadcrumbs.In a large bowl, whisk together the pumpkin, egg and yoghurt.

Add the flour mix to the wet ingredients in two lots and mix until combined.Leave to sit for about 10 minutes.Empty dough onto a lightly floured surface (I use baking paper dusted in gf flour as its easy to clean up), and pat out to about 2 cm thick.Cut out with a floured scone cutter, dipping in flour in between each cut.

Put the scones on the baking tray and bake for about 20 minutes.Cool on tray for just a couple of minutes then remove to a wire rack to complete cooling.

These are delicious served warm (not hot) from the oven, or reheated in the microwave.


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