Pumpkin Spiced Scones (Gluten-free Thermomix recipe)
Servings: 8
Calories: 388kcal
Equipment
- metal baking tray
- baking paper
- silicone basting brush
- piping bag
- dough mat
Ingredients
Scone Mix
- 130 g pumpkin cubed medium (preferably Kent)
- 125 g butter cubed & frozen
- 280 g plain flour gluten-free if required
- 100 g brown sugar or coconut sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ginger powder
- ½ tsp nutmeg powder
- 60 g cream of choice
- 1 egg
- 10 g vanilla paste
- Milk of choice for brushing
- Flour for dusting
Icing
- 100 g icing sugar
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- 1 tsp butter
- 20 g milk or cream
Instructions
Thermo Cooker
- Add 300 g water to mixer bowl. Insert simmering basket and add pumpkin. Cook for 12 min/steaming temp or 120℃/speed 3/MC on.
- Discard water. Add cooked pumpkin to mixer bowl and mix for 20 sec/speed 4/MC on. Scrape down and transfer pumpkin to a plate. Chill in the fridge to cool completely.
- Preheat fan-forced oven to 180°C.
- Without washing the bowl, add icing ingredients (if dipping, you can double the icing). Mix for 20 sec/speed 5/MC on. If icing is too thick, add a little extra milk or cream. Scrape into a piping bag and set aside.
- Without washing the bowl, add frozen butter to mixer bowl. Mix for 5 sec/speed 5/MC on. (It will be chunky — this is what gives you that gorgeous flaky scone texture.)
- Add flour, baking powder, spices and brown sugar. Mix for 5 sec/speed 4/MC on, scrape down.
- Add cooled pumpkin, cream, egg and vanilla. Mix for 5 sec/speed 4/MC on. Transfer mixture onto a dough mat or lightly floured surface.
- Gently bring dough together into a ball, you may need to dust lightly with some flour. Flatten into a disc about 3–4 cm high. Cut into 8 triangle slices.
- Place slices on a baking paper lined tray, leaving 5 cm between each, Brush the tops with milk.
- Bake for 15–20 min, or until cooked through and golden.
- Allow to cool 10–15 min before icing. Drizzle for a lighter finish, or dip each slice to coat completely.
Conventional
- Add pumpkin to a saucepan and cover with water. Bring to the boil and cook for 12 min or until tender.
- Drain water really well and dry pumpkin further on paper towel. Add cooked pumpkin to a food processor and blend until smooth. Transfer pumpkin to a plate. Chill in the fridge to cool completely.
- Preheat fan-forced oven to 180°C.
- Add icing ingredients (if dipping, you can double the icing) to the food processor and mix until well combined. If icing is too thick, add a little extra milk or cream. Scrape into a piping bag and set aside.
- Add frozen butter to food processor. Pulse 2-3 times until is is a chunky mix. (this is what gives you that gorgeous flaky scone texture.)
- Add flour, baking powder, spices and brown sugar. Pulse 2-3 times until just combined.
- Add cooled pumpkin, cream, egg and vanilla. Mix for 5 sec. Transfer mixture onto a dough mat or lightly floured surface.
- Gently bring dough together into a ball, you may need to dust lightly with some flour. Flatten into a disc about 3–4 cm high. Cut into 8 triangle slices.
- Place slices on a baking paper lined tray, leaving 5 cm between each, Brush the tops with milk.
- Bake for 15–20 min, or until cooked through and golden.
- Allow to cool 10–15 min before icing. Drizzle for a lighter finish, or dip each slice to coat completely.
Nutrition
Calories: 388kcal | Carbohydrates: 54g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 174mg | Potassium: 138mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1936IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2mg
