Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF. No Rise Pumpkin Spice Cinnamon Rolls Recipe (Dairy-Free & Vegan). These biscuit-style pumpkin spice cinnamon rolls are baked in muffin cups for a Great recipe for Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF. I love the icing on these, it sets really well and tastes delicious!
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GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook.
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You can cook Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF using 16 ingredients and 9 steps. Here is how you cook that.
Ingredients of Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF
- You need of Dry.
- You need 360 grams (3 cups) of gluten-free / plain flour.
- You need 70 grams (1/3 cup) of soft brown sugar.
- It's 1 tsp of ground cinnamon.
- You need 1 tsp of ground ginger.
- It's 1/2 tsp of xanthan gum if using gluten-free flour.
- You need 1/4 tsp of bicarb / baking soda.
- Prepare of Wet.
- You need 75 grams (1/3 cup) of gold foil-wrapped Stork margarine / butter.
- It's 140 grams (1/2 cup) of pumpkin puree.
- It's 90 grams (1/2 cup) of cinnamon chips, recipe linked below.
- It's 80 ml of light coconut milk (1/3 cup).
- Prepare 1/2 tsp of lemon juice.
- You need 1 tsp of vanilla extract.
- Prepare of Topping.
- You need of milk of choice and cinnamon sugar.
I made these scones Sunday afternoon. I started to post the recipe yesterday morning, but when I saw the luscious Snickerdoodle Muffins on the Tasty Kitchen Blog, I decided to wait lest I burn you out forever on. Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Vanilla Cupcakes with Coffee/Mocha Icing, GF DF EF SF NF.
Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF instructions
- Preheat the oven to gas 6 / 200C / 400°F and line a baking sheet with parchment paper.
- Mix the dry ingredients together in a bowl.
- Cut in the margarine with a fork or pastry cutter.
- 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.
- 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.
- Cut into the desired shapes and place on the baking sheet.
- 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.
- Bake for 15 - 18 minutes or until risen and golden.
- 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!.
I love the icing on these, it sets really well and tastes delicious! These light scones are brimming with the sweet and spicy flavours of Halloween. Serve them slathered with the whipped cinnamon Pantry note: You need to use a dry fleshed pumpkin for the scones. Either buttercup or the grey skinned Crown pumpkin are best. Vickys Apple Scones, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook.
