We had roast the other night and had some leftover roast pumpkin pieces. Too good to throw away I thought but not enough to make anything substantial. Then I had a brainwave.. Pumpkin Scones.
So here's a bit of experimentation that paid off. Rustic and delicious.
55 g butter
1/2 cup honey
1/2 - 3/4 cup mashed pumpkin
1/2 cup coconut milk
1/2 teaspoon xanthan gum
3 cups GF self-raising flour
Pre-heat oven to 200° C
Line a cookie tray with baking paper
Beat softened butter until creamy then add honey, pumpkin and eggs and continue mixing on a low speed.
Add coconut milk and xanthan gum then gradually add the flour. The mixture will become less sticky, start to form a dough and come away from the side of the bowl.
Transfer dough from the mixing bowl to a floured surface and using a flattened hand, form a disk to a thickness of about 2 - 2.5cm. I used a cutter with a diameter of approximately 6cm but a slender glass will work just as well. Flour the cutter or glass to prevent sticking and assist with ease of transfer to baking sheet
Bake for 12 minutes