Butternut Squash Scones

The sweet, orange flesh of the butternut squash gives these scones a lovely, rich flavour and colour 

340g gluten-free flour
2 teaspoons gluten-free baking powder
2 teaspoons mixed spice
1/4 teaspoon xanthan gum
50g caster sugar
pinch of salt
60g dairy-free margarine
85ml dairy-free milk alternative
85ml dairy-free cream 
1 egg, beaten
1 teaspoon vanilla extract
1 cup of cold butternut squash, peeled, cooked and mashed
Sunflower seeds to sprinkle on top

What to do:
Preheat your oven to 220 C / 425 F / Gas Mark 7.  Lightly oil a baking sheet or tray.

Sift together the gluten-free flour, gluten-free baking powder, xanthan gum, mixed spice and salt, then stir in the sugar.

Rub in the dairy-free margarine.

Lightly whisk the dairy-free milk, cream, beaten egg and vanilla extract.  

Make a well in the centre of the flour, pour in the milky mixture and cold mashed butternut squash, then mix well with a wooden spoon until you get a soft dough.

Turn out onto a floured surface and lightly knead (do not over handle). Roll out 2 cm thick. Roughly cut or shape into rounds, or use a cutter for accuracy.

Place onto your prepared baking tray, brush the tops with dairy-free milk or egg yolk, then bake for 15 minutes until risen and golden brown.

Sprinkle sunflower seeds on top, and leave to stand for 5 minutes, before transfering to a cooling rack.