Moist, flavorful, and packed with fall spices, these gluten-free scones are the perfect treat for Halloween vibes. You can pair them up with our Witches Brew Cocktail or simply share the scones at a spooky gathering. These Pumpkin Scones will have you under their spell in no time!
Ingredients
17.5 OZ / 500 G cornmeal
1 TSP baking powder
2 OZ / 50 G sugar
3.5 OZ / 100 G butter
2 OZ / 50 G milk
2 EA egg
7 OZ / 200 G pumpkin
Directions
Peel and cut your pumpkin into small dices of 1 inch (2.5cm).
Add the butter, cornmeal, sugar, baking powder and chopped pumpkin to the mixing bowl. Knead the mix using the kneading mode for 1 minute 30 seconds till combined.
In a small bowl, crack the eggs and add the milk, then beat well. Start to mix the scone in the mixing bowl, then slowly add the egg mix through the top of the lid till fully combined. Knead for 40 seconds using the kneading mode. Your mix should be slightly sticky.
Preheat your oven to 200°C / 390°F. Lightly dust the work surface with flour and empty the mix on the table. Using a little more flour on your hands, shape to form a ball, then roll out till about 1-inch thick. Using a 2-inch cutter, or your measuring cup, cut into circles and lay them onto a baking tray.
Bake the scones in the preheated oven for 12 minutes until cooked through. Serve warm with any jam or dipping sauces you like.
