Recipe of Speedy Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF

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The ingredients needed to make Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF:

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

Steps to make Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF:

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!

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