While baking away for the the scones podcast, we thought to ourselves, “Boy oh boy do we miss pumpkin scones”. As we generally don’t eat grains we thought to ourselves that it was high time we fixed that and created some grain free pumpkin scones in the Thermomix. Spoiler alert: We loved them.
Now first of all these scones are delicious. Everyone who has tried them has said how tasty they are. That being said, if you are a pumpkin scone aficionado then these may not meet the sconey scone scone expectations you may have as they don’t have the same texture as traditional pumpkin scones. If you are living a grain free lifestyle though, or you’re after a something deliciously different, these pumpkin scones will definitely hit the spot!
First of all, these scones are delicious – everyone who has tried them has told us how tasty they are. That being said, if you are a pumpkin scone aficionado then these may not meet your scone-y expectations, as they don’t have the same texture as traditional pumpkin scones. If you are living a grain free lifestyle or are simply after something deliciously different, these pumpkin scones will definitely hit the spot! Serve lathered in salted butter to take them to the next level.
Recipe Tester Feedback: “These are so delicious, especially when served warm!” – Annie
No: Gluten / Dairy
Contains: Egg / Nuts
almonds – 250g, blanched
tapioca starch – 100g, plus extra for dusting
baking powder – 1 Tbsp, (*ensure GF if required)
salt flakes – 1 tsp
xanthan gum – 1/2 tsp
cinnamon – 1.5 tsp, ground
pumpkin – 250g, peeled and diced
egg – 1
vanilla – 1 tsp, extract
milk of choice – for brushing (*ensure DF if required)
You will need:
Add the blanched almonds (250g), tapioca starch (100g), baking powder (1 Tbsp), salt flakes (1 tsp), xanthan gum (1/2 tsp) and ground cinnamon (1.5 tsp) to the bowl. Combine Speed 8 / 15 seconds. Set aside.
Add the peeled and diced pumpkin (250g) to the bowl. Chop Speed 6 / 3 seconds. Scrape down sides.
Chop again Speed 6 / 2 seconds. Scrape down sides.
Program 8 minutes / 100C / Speed 2, measuring cap on.
While the pumpkin is cooking, preheat the oven to 220C. Line a baking tray with baking paper.
After pumpkin has finished cooking, blend Speed 4 / 5 seconds.
Add the flour mix to the bowl, along with the egg (1) and vanilla extract (1 tsp). Blend Speed 4 / 5 seconds.
Allow the dough to sit for a few minutes while you lay out a piece of baking paper with some tapioca starch on it.
Spoon the dough out of the bowl onto the baking paper with a spatula. The dough will be quite warm, so be careful in case it is too hot. Cover well with tapioca starch until you can work with the dough.
Make the dough into a 4cm high disc and use a floured circular cookie cutter to cut out pieces of the dough. Set on the baking tray.
Brush with your choice of milk before baking in the oven for 15 minutes or until golden.