Pumpkin Scones and Sugar Free Jam the kids actually loved!

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!

Dad’s pumpkins are the best!

For the scones:

1 tablespoon butter

1 tablespoon hot water

1/2 cup dextrose powder

1 egg

1 cup cooked, mashed pumpkin

pinch salt

2 cups Self Raising flour – (1 & 3/4 cups if using gluten free SR flour)

Method:

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

Pumpkin scones – gluten free on left, normal flour on right

For the Jam: (adapted from The Sugar breakup recipe –

http://thesugarbreakup.com/2014/04/08/how-do-you-make-jam-with-golden-rice-malt-syrup/

Frozen mixed berries

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.

Nearly done!

Nearly done!