Pumpkin Spice Scones

Here's a lovely recipe for some scones that are perfect to have with a cup of tea on a cold wintry day like today! I like mine warmed up in the oven, topped with butter and cream cheese - yum! Canned pumpkin can be found in most supermarkets these days. I've seen it in Aldi and in the American section in Tesco. This recipe makes 8 scones. I've stored mine in a ziplock bag in the freezer. They can be put straight in the oven without defrosting.

Pumpkin Spice Scones with Maple Glaze

250g self-raising flour (gluten free of course)
70g light muscovado sugar
1/2 tsp of ground ginger
1/2 tsp of ground cinnamon
100g cold butter
50g raisins (optional, you could use a different fruit or nuts, or chocolate chips)
100ml milk
1/2 can of pumpkin
1 tsp vanilla extract

Glaze: 100g icing sugar and enough maple syrup to make a thin drizzly icing!

Preheat oven to 200 degrees and line a baking sheet with greaseproof paper.

In a large bowl, mix the dry ingredients - flour, sugar and spices. Chop the butter up and add to the bowl, mixing it loosely with your fingertips until it forms a crumbly texture then add your raisins/nuts if using them. In another bowl, mix the pumpkin, milk and vanilla extract and add to the flour mixture. Stir just until the mixture comes together. Tip the mixture out onto a clean, floured surface and pat into a circular shape, around an inch or so thick. Cut the circle into 8 triangles and carefully place onto the baking sheet with enough room to spread slightly (they do hold their shape fairly well though). Bake in the oven for 20 minutes or so.

Make up the mixture for the glaze and put in a ziplock bag. When the scones are cool, snip the edge of the bag and drizzle the glaze over the top. (Or use a piping bag if you're fancy)

Best enjoyed slightly warm with butter!

Flapjacks

It's time for another Autumny recipe! This time it's flapjacks. Perfect for snacking or a breakfast when you're in a rush.

Honey Seedy Nutty Fruity Flapjacks (rolls off the tongue, doesn't it?)

150g butter

150g honey

150g demerara sugar

pinch of salt

tsp ground cinnamon

250g gluten free oats

150g your choice of a mixture of nuts, seeds, dried fruits or chocolate chips

Preheat the oven to 180°c.

Combine the butter, honey, sugar, salt and cinnamon in a large saucepan and stir gently over a medium heat until the sugar has dissolved. Add the remaining ingredients to a large mixing bowl, and pour over the sugar mixture, stirring until everything is coated and sticky.

Line a 20x30cm brownie tin with greaseproof paper and pour in the mixture. Flatten as much as possible with the back of a metal spoon and then put the tray in the oven for 15-20 minutes (cooking for longer will give a firmer, chewier flapjack).

Remove from the oven and leave to cool slightly before cutting into rectangular slices. Cool completely and gently remove each slice from the tray (you may find it easier to remove the whole thing and peel the paper off afterwards)

Store in an airtight container.

Gluten-free Crumble Topping

It's beginning to look a lot like.. Autumn. The leaves are falling and there are golden, earthy hues in the trees. It's getting cold enough to warrant putting the heating on in 15 minute bursts. Last year's knitwear is making a reappearance. I don't want to get up in the morning because it's still dark out (unfortunately my 11 month old doesn't understand lie-ins). Yes folks, it's that time of year again.

I love Autumn, though. Particularly for all the lovely food synonymous with this time of year! I'm going to bring you more comfort food recipes over the next few weeks, but to start with, here's a basic crumble topping. Great for fruit crumbles or on top of mince pies, it's simple and very tasty.

Gluten-free Crumble Topping

200g gluten-free plain flour

1 tsp xanthan gum

100g demerara sugar

150g butter/margarine

Combine the flour, xanthan gum and sugar in a mixing bowl. Add the butter and lightly rub together with the flour to make a breadcrumb consistency. Use to top fruit crumbles or mince pies. Simple as that!

I used to make crumbles without xanthan gum, but it really does make a difference. Previously, I found the texture of the crumble to be too light and 'loose' but the xanthan gum in the recipe gives it a bit of density and elasticity. You could also substitute 50g of flour with some chopped nuts, oats or ground almonds. I sometimes add a teaspoon of ginger or cinnamon for a little extra kick. Feel free to experiment!