Gluten free pumpkin scones

Gently spiced scones are the perfect way to use up leftover roast pumpkin – or simply an excuse to make extra!

  • Skill Easy
  • Prep time 10 mins
  • Cook time 18 mins
  • Servings 10


  • 1/2 cup roasted or steamed pumpkin, pureed or mashed (130g)
  • 2 Tbs brown sugar
  • 2 Tbs So Good™ Soy Milk or Unsweetened Almond Milk
  • 4 Gluten Free Coconut & Cinnamon Weet-Bix™, finely crushed
  • 1 1/2 cups gluten free plain flour
  • 2 tsp gluten free baking powder
  • 1/4 teaspoon salt
  • 1 1/2 tsp mixed spice
  • 100 g margarine, very cold
  • 2 tsp coarse sugar for sprinkling, optional


  1. Preheat oven to 180°C. Line a large oven tray with baking paper. In a medium jug or bowl, whisk pumpkin, sugar, and So Good milk, until smooth.
  2. In a large bowl, whisk together the crushed Weet-Bix, flour, baking powder, salt, and spices. Add margarine and use fingertips to quickly rub the spread into the dry ingredients until crumbly. Make a well in centre of the flour mixture.
  3. Pour pumpkin mixture into the well. Stir, using a flat-bladed knife and a cutting motion, until a shaggy dough forms.
  4. Use two large spoons to scoop dough into 10 portions, and place on the prepared tray. Sprinkle with coarse sugar, if using.
  5. Bake 18 - 20 minutes until golden and cooked through. Cool on tray 5 mins, serve warm. Scones are best on the day they are baked.


  • Mixed spice can be replaced with 1 tsp ground cinnamon, plus 1/2 tsp ground ginger, plus a pinch of grated nutmeg.
  • We recommend using a gluten free flour blend that contains Xanthan Gum (sometimes listed in the ingredients as 415). If your blend does not contain Xanthan, we suggest adding 1/4 teaspoon Xanthan Gum powder to the flour in step 2.

Nutritional information:

  • Per Serve
  • Energy (kJ)
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  • Dietary Fibre (g)
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  • Potassium (mg)
  • Iron (mg)
  • Calcium (mg)