Friday, April 18, 2014

Allergy free maple pumpkin hot cross scones recipe

  • ½ butternut pumpkin, peeled, boiled and mashed
  • ¼ cup maple syrup
  • ½ tsp vanilla essence
  • 3 cups Orgran self-raising flour
  • ⅓ cup Orgran gluten free gluten
  • 125g Nuttlex, melted
Cross mixture
  • 2 tsps Orgran plain flour
  • 2 tsps caster sugar
  • 3-4 tbsps water
Glaze mixture (optional)
  • 3 tbsps maple syrup
  • ½ cup confectioners sugar

  • In a large bowl, combine the mashed pumpkin, maple syrup and vanilla essence.
  • Stir through the melted Nuttlex.
  • Fold through the flour and gluten free gluten.
  • Gently mix into dough, using your hands.
  • Hand roll handfuls of dough to make the scones.
  • Place them on a foiled and greased baking tray.
  • In a small bowl, whisk the plain four and sugar with water until smooth.
  • Spoon into a zip-lock back and cut off a corner.
  • Squeeze out flour mixture to create the crosses.
  • Bake in a preheated oven at 210°C for 15-20 minutes or until cooked through (cook time may vary according to how big you rolled the scones).
  • To make the glaze, whisk the maple syrup and confectioner’s sugar in a small bowl until combined. Drizzle over the scones. Allow to set then serve.

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