Yes more pumpkin recipes but this is one of my favourites, my nan made the best pumpkin scones and its the recipe my nan used.
I’m really fortunate that I come from a family who loved to cook, my mum is a great cook and has always experimented and tried different recipes all the time. I remember growing up when mum decided to go on a health kick and we went on the pritikin diet if you don’t know what that is its eating a wholefood diet cutting out processed foods eating low fat dairy (don’t agree with that, any low fat foods actually) and lean cuts of meat and no sugar. Well you can imagine how that went down we thought mum was crazy no sugar what?? Oh now I get it that’s what my girls think of me! Anyway its funny how things come full circle my mum has had a great influence on me regarding food. Thanks mum.
Now my nan was a great baker she is no longer with us and I miss her a lot she was one of the most patient people I know well she had to be, she had six kids under the age of six which included two sets of twins, don’t know how she did that and that was without all of the mod cons of today. Her pumpkin scones were the best and no matter how many times Ive made them they still never quite taste the same as hers,
I guess it was the love she put into making them.
My nans recipe for pumpkin scones used flour but I make these gluten free and they taste good, I do have to admit that you cant really beat the original and if you do eat wheat flour I suggest using that.
I remember my nan always had a freezer stocked with food so if anyone called around she always had something to go with a cup of tea or she would always make something fresh if she knew people were coming over. My grandparents lived in the same house for over fifty years, I have so many good memories of that house especially the kitchen. Having six kids there were a few grandkids as you can imagine, we use to have sleepovers during the school holidays and we always had french toast for breakfast with tomatoe sauce of course it was so light and fluffy and realllly good, I can almost taste it. One of her other great recipes were piklets she called them drop scones it might have something to do with her being scottish.
I have more recipes of hers that I will post but not sure if she had any more pumpkin recipes though.
When making these pumpkin scones you are better off putting them in the freezer the same day as making them, being gluten free they tend to dry out a little quicker. I have added more moisture to the recipe to help with this. Thanks for reading. 🙂
- 60gms grass fed butter
- ⅓ cup of stevia
- 1 cup cooked mashed pumpkin
- 3 eggs
- 2 cups gluten free mix flour
- Pre heat oven to 220c
- Cream butter and sugar together until pale and fluffy (best done in food processor)
- add eggs and pumpkin and mix until combined.
- Sift flour into wet mixture and mixed until combined
- Put some baking paper on an oven tray and drop tablespoons of the mixture onto tray
- Cook for 10 mins put on wire rack to cool
Double the batch great to keep in the freezer for school and work lunches and morning teas for those unexpected visitors.
If you use sugar (which I hope you don't) use ½ cup instead of stevia.