Buttery, orange pumpkin from my Dad’s garden (where everything grows wild and free) and a sugar free jam that impressed the kids and we have a winner!
Dad’s pumpkins are the best!
For the scones:
1 tablespoon butter
1 tablespoon hot water
1/2 cup dextrose powder
1 cup cooked, mashed pumpkin
2 cups Self Raising flour – (1 & 3/4 cups if using gluten free SR flour)
Beat first 3 ingredients, then add egg, beat again. Stir in pumpkin and salt and lastly, flour. Roll out on floured surface and cut into shapes. Bake in hot (@ 180 C) oven for 10 minutes.
Pumpkin scones – gluten free on left, normal flour on right
For the Jam: (adapted from The Sugar breakup recipe –
Frozen mixed berries
500g or 3 cups frozen berries(any; I used a mix of raspberries, blueberries, mulberries and strawberries)
1/2 cup Rice Bran Syrup
Juice and rind 1 lemon
Add all to a saucepan and simmer for 45 minutes or until it thickens, stirring occasionally.