Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF.
You can cook Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF using 16 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF
- You need of Dry.
- You need of gluten-free / plain flour.
- You need of soft brown sugar.
- You need of ground cinnamon.
- It’s of ground ginger.
- Prepare of xanthan gum if using gluten-free flour.
- It’s of bicarb / baking soda.
- You need of Wet.
- You need of gold foil-wrapped Stork margarine / butter.
- Prepare of pumpkin puree.
- It’s of cinnamon chips, recipe linked below.
- You need of light coconut milk (1/3 cup).
- You need of lemon juice.
- You need of vanilla extract.
- Prepare of Topping.
- It’s of milk of choice and cinnamon sugar.
Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF step by step
Preheat the oven to gas 6 / 200C / 400°F and line a baking sheet with parchment paper.
Mix the dry ingredients together in a bowl.
Cut in the margarine with a fork or pastry cutter.
Add the pumpkin puree, cinnamon chips, milk, lemon juice and vanilla, kneading until you form a soft dough. Don't overwork it
https://cookpad.com/us/recipes/344837-vickys-homemade-cinnamon-chips https://cookpad.com/us/recipes/332869-vickys-homemade-buttermilk-substitute.
Pat out the dough on a floured surface until 3/4 inch thick if using novelty shape cutters or 1" thick for fluted round 2cm cutters. If using gluten-free flour let the dough rest for 15 minutes to let the xanthan gum work it's magic.
Cut into the desired shapes and place on the baking sheet.
Brush the tops with milk to glaze then sprinkle with cinnamon sugar. A simple mix is 5 tsp sugar to a 1/2 tsp ground cinnamon.
Bake for 15 - 18 minutes or until risen and golden.
You can split the scones in half and sandwich back together with a maple cream. Just whip some coconut cream until stiff then fold in some maple syrup to taste. Delicious!.
