Gluten Free Pumpkin and Apple Brown Scones

Gluten Free Pumpkin and Apple Brown Scones

No tricks just a lovely halloween treat; Gluten free / Wheat free / Dairy free / Natural sweeteners



275 grams brown rice flour

60 grams tapioca flour

20 grams gluten free baking powder

4 grams psyllium husks

2 grams xantham gum

2 grams fine sea salt

120 grams coconut oil (dairy free option) or butter – chilled and finely diced

80 grams pureed cooked pumpkin

100 grams grated apple

1 large organic or free-range egg

10 grams maple syrup or honey or chopped medjool dates or xylitol

80 grams soya yoghurt (dairy free option) or natural yoghurt

Egg wash and ground pumpkin seeds for topping scones


  1. Sieve all dry ingredients together in a bowl and mix well. Rub in coconut oil or the chilled butter until you get a breadcrumb texture.
  2. Whisk eggs, maple syrup, pumpkin, grated apple and yoghurt together.
  3. Make a well in centre of flour mixture and mix in liquid, keeping a little back in case not all is required to achieve a soft dough
  4. Lightly shape or roll out dough on a rice floured surface. Cut scones out with a scone cutter. Lay on a floured baking tray, egg wash and top with ground pumpkin seed.
  5. Bake in oven at 180 C for 10-14 minutes. Serve warm with your favourite topping.




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