Please Pass the Recipe

sharing recipes from one generation to the next

Pumpkin Scones: Gluten Free and Delicious

pumpkin sconesIt’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

2 eggs

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.


About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

17 comments on “Pumpkin Scones: Gluten Free and Delicious

  1. Pingback: Pumpkin and Pepita Spelt Sourdough Bread | Please Pass the Recipe

  2. Gather and Graze
    July 20, 2015

    It’s so very unAustralian of me Sandra, but must admit that I’ve never tried pumpkin scones before. This sounds like a winning recipe to try though and how lovely that your granddaughters enjoyed them so much!


    • ladyredspecs
      July 20, 2015

      Pumpkin scones are an easy cook for the kids, they’ll enjoy making and eating!


  3. cheergerm
    July 13, 2015

    These look amazing, I am so making them for the Yak. I have got back into scone making with regular flour and was putting off trying gluten free versions. I have a mother who makes perfect scones (both regualar and GF) so I feel like mine never taste quite as good!


  4. MamaD1xx4xy
    July 10, 2015

    What a wonderful recipe for my pumpkin! I do so enjoy pumpkin scones, as do the boys. So glad it was a hit with your granddaughters.


    • ladyredspecs
      July 10, 2015

      Thanks Gretchen, the pumpkin was perfect in the scones. Enjoy..


  5. I attribute my love of cooking to my grandmother and her sharing her time in the kitchen with me as a child. Good for you! These scones look delicious. I do love pumpkin and I am sure it kept them nice and moist!


    • ladyredspecs
      July 10, 2015

      My daughter got me blogging to catalogue my recipes, so that they would pass down the generations so it’s apt I cook with my grand daughters. They both love cooking are quite competent in the kitchen already. Hopefully it sticks!

      Liked by 1 person

  6. Anita Kushwaha
    July 9, 2015



  7. Amanda B.
    July 9, 2015

    These look amazing! I have no food restrictions when it comes to wheat, but I think I will still try making these! Thanks for sharing 🙂


  8. marymtf
    July 9, 2015

    Thought of Flo first thing. Had to read what you did with the recipe.


    • ladyredspecs
      July 9, 2015

      Yeah, good ol’ Flo, she made such an impression on all cooks of our generation. I was super pleased how her scone idea came to life gluten free. These will be a regular treat!


  9. Nice! I’ve been seduced by all these pumpkin recipes coming out of Australian posts lately. It is one of my favourites, and luckily I have stashes of purée in the freezer that NEED to be used up. Scones (sorry – will translate yours to gluten flour and eliminating the xantham gum) up next.


    • ladyredspecs
      July 9, 2015

      Just a direct switch should do it Deb, the flavour is delicious. Pumpkin is available all year here, but there is so many recipes that are suited to the cold weather that use pumpkin we all go a bit pumpkin crazy!


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