How to Prepare Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF Recipe

Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF.

You can cook yummy Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF using 16 ingredients and 9 steps. Here is how you cook that with this recipe.

Basic Ingredients of Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF

1. You need of Dry.
2. Prepare 360 grams (3 cups) of gluten-free / plain flour.
3. It's 70 grams (1/3 cup) of soft brown sugar.
4. It's 1 tsp of ground cinnamon.
5. You need 1 tsp of ground ginger.
6. It's 1/2 tsp of xanthan gum if using gluten-free flour.
7. Prepare 1/4 tsp of bicarb / baking soda.
8. It's of Wet.
9. It's 75 grams (1/3 cup) of gold foil-wrapped Stork margarine / butter.
10. It's 140 grams (1/2 cup) of pumpkin puree.
11. It's 90 grams (1/2 cup) of cinnamon chips, recipe linked below.
12. It's 80 ml of light coconut milk (1/3 cup).
13. You need 1/2 tsp of lemon juice.
14. It's 1 tsp of vanilla extract.
15. Prepare of Topping.
16. It's of milk of choice and cinnamon sugar.

Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF step by step

1. Preheat the oven to gas 6 / 200C / 400°F and line a baking sheet with parchment paper.
2. Mix the dry ingredients together in a bowl.
3. Cut in the margarine with a fork or pastry cutter.
4. 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.
5. 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.
6. Cut into the desired shapes and place on the baking sheet.
7. 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.
8. Bake for 15 - 18 minutes or until risen and golden.
9. 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!.