Pumpkin Scones (Gluten Free Thermomix Recipe)
These Gluten Free Pumpkin Scones are soft, fluffy and perfect for afternoon tea. Cooking the pumpkin and kneading the dough in the Thermomix means they come together quickly using simple ingredients. A classic Aussie scone made gluten-free, without sacrificing flavour or texture.
Servings: 8
Calories: 239kcal
Equipment
- 4 cm scone cutter makes 8 scones 5 cm cutter makes 6 scones
- baking paper
- baking tin 17 x 25 x 2.5 cm
Ingredients
- 250 g Pumpkin cubed medium (Kent)
- 40 g Butter cold cubed small (dairy-free if required)
- 1 egg
- 60 g Caster sugar
- 1 pinch salt
- 350 g Gluten Free self raising flour or normal self raising flour
Instructions
- Add 300 g water to mixer bowl. Add pumpkin to steaming basket and cook for 15 min/120℃ or steaming temp/speed 3/MC on.
- Discard water and place pumpkin in the fridge to cool. Preheat fan forced oven to 200℃, line a small baking tray.
- Add pumpkin to mixer bowl and blend for 20 sec/speed 8/MC on. Allow pumpkin to cool completely.
- Once pumpkin has cooled. Add in butter, egg, caster sugar and salt to pumpkin mix and blend for 20 sec/speed 5/MC on.
- Add in flour and mix for 10 sec/speed 4/MC on.
- On a lightly floured surface add dough and form into a disc with your hands about 4 cm thick. Using a scone cutter, push down and cut out 8 scones. You may need to reform the dough into a disc for the last two scones.
- Place them close together on the tray, you can either bake them as is or brush the tops with milk. Bake for 15-20 min.
Nutrition
Calories: 239kcal | Carbohydrates: 41g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 46mg | Potassium: 159mg | Fiber: 1g | Sugar: 9g | Vitamin A: 2816IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg
