Iced Butternut Squash Scones

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


For the scones:
340g (12 oz) gluten-free flour
2 x 5 ml spoons (2 teaspoons) gluten-free baking powder
2 x 5ml spoons (2 teaspoons) mixed spice
1/4 x 5 ml spoon (1/4 teaspoon) xanthan gum
50g (2 oz) caster sugar
pinch of salt
60g (2 oz) dairy-free margarine
85 ml (3 fluid ounces) dairy-free milk alternative
85 ml (3 fluid ounces) dairy-free cream 
1 egg, beaten
1 x 5 ml spoon (1 teaspoon) vanilla extract
1 cup of cold butternut squash, peeled, cooked and mashed

For the icing:

100g (4 oz) icing sugar
1 x 15 ml spoon of warm water with a few drops of vanilla essence

What to do:
  1. Preheat your oven to 220'C / 425'F / Gas Mark 7.  Lightly oil a baking sheet or tray.
  2. Sift together the gluten-free flour, gluten-free baking powder, xanthan gum, mixed spice and salt, then stir in the sugar.
  3. Rub in the dairy-free margarine.
  4. In a jug gently whisk the dairy-free milk, cream, beaten egg and vanilla extract.  
  5. 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.
  6. Turn out onto a floured surface and lightly knead (do not over handle) then and roll out to 2 cm (1 inch) thickness. Cut in to 6.5 cm (2 1/2 inch) rounds.
  7. Place onto your prepared baking tray, brush the tops with a little dairy-free milk or egg yolk and bake for 15 minutes until risen and golden brown.
  8. Leave to stand for 5 minutes then transfer to a cooling rack.
  9. Meanwhile, make the icing by placing the icing sugar into a bowl, gradually add the water and vanilla extract, stirring until smooth.  When the scones are cold, pipe the icing across the top of each scone in wide zig-zag movements.

Top Tip: When placing the scones on your baking tray, sit them just barely touching each other, as this helps the scones to rise upwards and not spread out.

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