sharing recipes from one generation to the next
It’s school holidays again and I’ve been wracking my brain for simple baking ideas to help keep my granddaughters entertained in the kitchen. The difficult part is that the youngest has an intolerance to wheat and almonds while the eldest cannot eat honey.
A large Jap pumpkin from a friend’s vegie garden inspired me to trial gluten free scones. Bananas and carrots added to gluten free cakes give them structure so I figured that the pumpkin would behave in the same way and disguise the compromised texture in the absence of gluten. I also secretly hoped too that the vegetable flavour would be disguised sufficiently to win over the young pumpkin haters.
Pumpkin scones were made popular in Australia by a politician’s wife in the 1970’s. Flo Bjelke-Peterson became a household name purely and simply because of her novel scone recipe and I remember following her instructions closely in my early days as a cook, but for this gluten free adaptation I looked at a few different formulas and then cooked my scones by feel.
Our gluten free pumpkin scones were a rip roaring success. The crumb was tender and moist with plenty of bounce. Warm from the oven, slathered with butter and topped with cheese, they were devoured with gusto. Not one single scone remained.
Pumpkin Scones: Gluten Free and Delicious
3 cups of all purpose gluten free flour
3 teaspoons of baking powder
1/4 teaspon salt
1 teaspoon xantham gum
1/3 cup castor sugar
1 generous cup steamed drained and cooled pumpkin
50g melted butter
Preheat the oven to 200C fan forced. Line an ovenproof tray with baking paper.
Sift the dry ingredients into a large bowl.
Use a wire whisk to combine the ingredients well then whisk in the sugar.
Thoroughly combine the pumpkin, eggs and melted butter.
Make a well in the centre of the flour, pour in the pumpkin then lightly fold the ingredients together.
Once the dough is too stiff to continue folding, tip the mixture on a floured board and lightly knead the dough but only until it’s just amalgamated.
Pat the ball of dough into an oblong approx 15cm X 20cm and 3cm thick.
Use a floured palate knife to cut the dough into twelve pieces.
Transfer the scones to the paper lined baking sheet placing them only 1cm apart. This will force them to rise rather than spread.
Brush the top of the scones lightly with milk then bake for 15-20 minutes.
The cooked scones will be well risen, golden and firm to the touch. If you are unsure wheteher they are cooked, test one from the middle of the tray with a skewer.