SPICED PUMPKIN SCONES
Serves 8
Prep 25 minutes
Bake 20 minutes
Ingredients
150 g gluten-free flour
100 g oats
80 g Natvia natural sweetener
1 teaspoon Cinnamon
0.5 teaspoon teaspoon mixed spice
1 teaspoon baking powder
60 mls melted margarine or oil
60 mls almond milk
70 g pumpkin puree
1 egg
1 teaspoon vanilla extract
For the glaze:
40 g Natvia icing sugar
2 tablespoon almond milk
Chopped walnuts or pecans, to decorate
Method
- Place the scone ingredients into a food processor and blend until a dough forms.
- Place onto a floured surface and knead gently into a ball. Flatten out and shape into a round with your hands. Cut into 6-8 pieces then place on a baking tray.
- Bake at 180C for 20 minutes until risen and golden, then leave to cool before placing on a wire rack.
- Stir together the icing sugar (sifted) and milk to form a glaze and drizzle over each scone. Scatter over chipped nuts then enjoy!
| Carbs | Pro | Fats | Calories | ||
|
25.2g |
3.7g |
10.4g |
205 |
