Spiced Butternut Squash Scones

These warmly spiced scones are perfect with a cuppa - drizzle with orange cream cheese or slice and spread with butter!

This recipe uses 225g of Fibre Mix. A 500g pack of Fibre Mix is 2 units of your monthly prescription unit allowance.

Makes 6portion
Suitable for home freezing


  • 225g Juvela Gluten Free Fibre Mix
  • 100g butter
  • 50g golden caster sugar
  • ½ tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • Pinch of allspice
  • 200g cooked pumpkin or butternut squash, cooled
  • 50ml milk
  • Icing: 100g cream cheese mixed with zest of an orange
  • Method

    1. Preheat the oven to 220°C/200°C Fan/425°F/Gas Mark 7.
    2. Place the Mix in a large bowl and lightly rub in the butter with your fingertips, then stir in the sugar and spices.
    3. Roughly mash the pumpkin or squash and add to the mixture; stir to combine, and then gradually add the milk to form a soft but not sticky dough (you may not need all of the milk).
    4. Transfer the mixture onto a surface lightly dusted with Mix, knead lightly and then shape into a round approx. 1inch thick.
    5. Using a sharp knife, cut into 6 triangles, place onto a non-stick baking tray and brush with remaining milk.
    6. Bake for 15-20 mins until risen and lightly browned.