Vickys Cinnamon Pumpkin Scones (Halloween)

Name: Vickys Cinnamon Pumpkin Scones (Halloween)
Ingredients: 360 grams (3 cups) gluten-free / plain flour; 70 grams (1/3 cup) soft brown sugar; 1 tsp ground cinnamon; 1 tsp ground ginger; 1/2 tsp xanthan gum if using gluten-free flour; 1/4 tsp bicarb / baking soda; 75 grams (1/3 cup) gold foil-wrapped Stork margarine / butter, cubed; 140 grams (1/2 cup) pumpkin puree; 90 grams (1/2 cup) cinnamon chips, recipe linked below; 80 ml buttermilk, free-from recipe linked below, you'll need a bit extra for a gluten-free dough; 1 tsp vanilla extract

11 ingredients

1 steps

Ingredients

360 grams (3 cups) gluten-free / plain flour
70 grams (1/3 cup) soft brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp xanthan gum if using gluten-free flour
1/4 tsp bicarb / baking soda
75 grams (1/3 cup) gold foil-wrapped Stork margarine / butter, cubed
140 grams (1/2 cup) pumpkin puree
90 grams (1/2 cup) cinnamon chips, recipe linked below
80 ml buttermilk, free-from recipe linked below, you'll need a bit extra for a gluten-free dough
1 tsp vanilla extract

Directions

1

["Preheat the oven to gas 6 / 200C / 400F and line a baking sheet with parchment paper", "Mix the dry ingredients together in a bowl", "Cut in the butter with a fork or pastry cutter", "Add the pumpkin puree, cinnamon chips, buttermilk and vanilla, kneading until you form a soft dough.", "Don't overwork it", "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.""