Vickys Cinnamon Pumpkin Scones (Halloween)

• 360 grams (3 cups) gluten-free / plain flour
• 70 grams (1/3 cup) soft brown sugar
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp xanthan gum if using gluten-free flour
• 1/4 tsp bicarb / baking soda
• 75 grams (1/3 cup) gold foil-wrapped Stork margarine / butter, cubed
• 140 grams (1/2 cup) pumpkin puree
• 90 grams (1/2 cup) cinnamon chips, recipe linked below
• 80 ml buttermilk, free-from recipe linked below, you'll need a bit extra for a gluten-free dough
• 1 tsp vanilla extract

1. Preheat the oven to gas 6 / 200C / 400F and line a baking sheet with parchment paper
2. Mix the dry ingredients together in a bowl
3. Cut in the butter with a fork or pastry cutter
4. Add the pumpkin puree, cinnamon chips, buttermilk and vanilla, kneading until you form a soft dough.
5. Don't overwork it
6. 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.
7. If using gluten-free flour let the dough rest for 15 minutes to let the xanthan gum work it's magic
8. Cut into the desired shapes and place on the baking sheet
9. Brush the tops with milk to glaze then sprinkle with cinnamon sugar.
10. A simple mix is 5 tsp sugar to a 1/2 tsp ground cinnamon
11. Bake for 15 - 18 minutes or until risen and golden
12. You can split the scones in half and sandwich back together with a maple cream.
13. Just whip some coconut cream until stiff then fold in some maple syrup to taste.
14. Delicious!

flour, brown sugar, ground cinnamon, ground ginger, xanthan, baking soda, gold foil, pumpkin puree, cinnamon chips, buttermilk, vanilla

Taken from cookpad.com/us/recipes/333193-vickys-cinnamon-pumpkin-scones-halloween (may not work)