Thursday, 24 July 2014


This recipe really is so easy, and they are a really great alternative to bread when you're on a GF diet. I came up with these the other day when I had some leftover butternutsquash to use up. I intended to keep one to see how long it lasted for, but these were all wolfed in minutes (by my gluten eating friends - & I always say if you can get gluten free baking recipes past gluten eaters, you're onto a winner :)

200g doves farm gluten free self raising flour
1 teaspoon doves farm baking powder
100g cooked butternut squash
3 eggs
50g soft brown sugar
1 tablespoon crystallised ginger chopped

preheat the oven to 180c

1 I used leftover butternut squash to make these - you want 100 g cooked squash.  To cook it, either bake it in the oven  (slice the squash in half and bake for around 40 mins at 200c)  or you can boil or steam.
when your squash is cooked you want to mash it really well, no lumps!

2 chop the crystallised ginger up into small pieces, and set to one side.
3  beat the eggs and sugar together.
4  Then simply Mix all of the ingredients together, until you end up with your dough. You don't need a blender for this, but if you are using one, add the crystallised ginger in afterwards.
 (NB if you are used to making traditional scones, the mix will be a little sticker than that - 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.
5  Line a baking tray with grease proof paper, or grease with light olive oil or butter.

6 This mix should make 5 scones, which you need to bake in the oven for 20- 25 mins  ( I cooked them for 22 mins exactly.)
5  they will be golden brown on the top and firm to the touch when cooked. Split open, serve with butter, cream & jam  & a cup of tea :)

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