Easter Cupcakes
- 20 mins
- 6 portions
- Easy
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Spiced Butternut Squash Scones
These warmly spiced scones are perfect with a cuppa - drizzle with orange cream cheese or slice and spread with butter!
-
Cook: 20 mins
Prep: 15 mins - 6portion
- Easy
- Suitable for home freezing
Go back
Spiced Butternut Squash Scones
These warmly spiced scones are perfect with a cuppa - drizzle with orange cream cheese or slice and spread with butter!
-
Cook: 20 mins
Prep: 15 mins - 6portion
- Easy
- Suitable for home freezing
Ingredients
| 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
- Preheat the oven to 220°C/200°C Fan/425°F/Gas Mark 7.
- Place the Mix in a large bowl and lightly rub in the butter with your fingertips, then stir in the sugar and spices.
- 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).
- Transfer the mixture onto a surface lightly dusted with Mix, knead lightly and then shape into a round approx. 1inch thick.
- Using a sharp knife, cut into 6 triangles, place onto a non-stick baking tray and brush with remaining milk.
- Bake for 15-20 mins until risen and lightly browned.
Reviews (1)
Kara
Can these be made dairy and gluten free? Trying to go for lower fibre and fodmap since post surgery.
6th Nov 2022
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