Recipe: Yummy Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF

Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF. How to prepare recipe for Vickys Halloween Savoury Severed Fingers. Learn how to make and how to cook this easy and delicious recipe. So gross but going to serve these to my kids for fun for Halloween !

And pumpkin scones are definitely what we should all make first! Make the scones: Whisk the flour, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl. I love being able to make homemade GF treats for her. You can have 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

1. Prepare of Dry.
2. You need 360 grams (3 cups) of gluten-free / plain flour.
3. You need 70 grams (1/3 cup) of soft brown sugar.
4. You need 1 tsp of ground cinnamon.
5. Prepare 1 tsp of ground ginger.
6. It's 1/2 tsp of xanthan gum if using gluten-free flour.
7. It's 1/4 tsp of bicarb / baking soda.
8. You need of Wet.
9. You need 75 grams (1/3 cup) of gold foil-wrapped Stork margarine / butter.
10. You need 140 grams (1/2 cup) of pumpkin puree.
11. You need 90 grams (1/2 cup) of cinnamon chips, recipe linked below.
12. It's 80 ml of light coconut milk (1/3 cup).
13. You need 1/2 tsp of lemon juice.
14. It's 1 tsp of vanilla extract.
15. You need of Topping.
16. It's of milk of choice and cinnamon sugar.

These cinnamon scones are overflowing with sweet cinnamon spice and cinnamon chips. They're buttery and moist with crisp Since then, I've mastered chocolate chip scones, blueberry scones, and pumpkin scones. I use the same master scone recipe. These chocolate chip scones actually came before the pumpkin ones I posted a couple of weeks ago.

Vickys Cinnamon Pumpkin Halloween Scones, GF DF EF SF NF instructions

1. Preheat the oven to gas 6 / 200C / 400°F and line a baking sheet with parchment paper.
2. Mix the dry ingredients together in a bowl.
3. Cut in the margarine with a fork or pastry cutter.
4. 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.
5. 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.
6. Cut into the desired shapes and place on the baking sheet.
7. 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.
8. Bake for 15 - 18 minutes or until risen and golden.
9. 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 just had to get the pumpkin ones out there first for obvious reasons! The best GF baked good consistency I've ever enountered. Crispy on the outside, moist and crumbly on the inside, not too sweet! These Cinnamon Bun Scones are a healthier version of the classic cinnamon roll (with nutritional information and Weight Watchers Points included). Vickys Apple Scones, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook.

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