This recipe is really easy, and they make a great alternative to bread when you're on a gluten free diet.
I've made many attempts at a decent gluten free loaf & could seriously build a house with the number of bricks I've created. I've even been on 2 bread making courses! Have finally accepted defeat & I'm happy with these as a substitute.
1 teaspoon baking powder
150g cooked butternut squash (allow 200g raw weight)
3 small or 2 large eggs
30 soft brown sugar or coconut sugar
2 tablespoons light olive oil or melted coconut oil.
preheat the oven to 180c
1 To cook your squash, slice the "trunk" of the squash into thick slices. Place in a baking dish & bake for around 30 mins at 180 c), or you could boil or steam it.
3 Then simply mix all of the ingredients together in a blender.
4 Line a baking tray with a sheet of baking paper or lightly grease the tray. If you're used to making traditional scones, the mix will be a little stickier than that - it's meant to be like that, don't worry! You have to spoon the mix onto the baking tray rather than shape them with your hands. You should end up with 6 scones.
5 Bake in the pre heated oven for 20 mins.
6 They will be golden brown on the top and firm to the touch when cooked. Split open, serve with butter, cream (or coconut cream), jam & a cup of tea :)
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