Hi. I just made a batch of your GF scones. Unfortunately my pumpkin puree (which i defrosted overnight) was too watery so I needed more flour. I expected them to be terrible. They were heavier or denser than wanted, but tasted great, even without butter or jam. Plus I used Whole Earth caster sugar sweetner (which is plant based) to make them sugar free so my Dad could eat them. Fingers crossed my next try will turn out better. Thanks
Hi Marie, Thank you for your comment. If it was necessary or an important step in getting the consistency right, then I would have shown it, like I do in other videos. However it's really not relevant, the key details are in the dough at the end. Thank you and happy baking STACEY
To make normal scones do we just leave out the pumpkin ..Im a newby, love your easy cooking style but where do I download the 7 steps to GF baking thanks
Hi Moira, Sorry no this definitely isn't the way to make GF plain scones. My recipe for my scones is inside my online GF baking course, The Sweet Course. You can check it out here > champagneandgumboots.com.au/products/the-sweet-course
I love classic scones with cream, jam and honey 🍯 (decadent, I know!). Also, I didn’t know pumpkin scones are quintessentially Australian! I haven’t even seen any! I feel like I’ve been living under a rock 😱
Zandi hi, thanks for the feedback. There’s really nothing to see at that point, it’s a grainy mess. It’s texture as you bring it together is also not imperative to the bake, if it was I would have showed you. Thanks for watching and happy baking Stacey
Hi Sarah :) My partner is diabetic as well as coeliac, what would be the alternative sweetener amount you would recommend - such as if using Stevia? Very keen to try this recipe :)
