Gluten free pumpkin scones

I had already made a batch of scones using Well & Good‘s self raising flour mix and while they were much better than my first attempt, they still needed some improvement. I decided to have another go but this time make some pumpkin scones with the leftover sachet of self raising flour mix (you get two per box). I read through a few recipes for pumpkin scones and decided I would use about 1/4 of a butternut pumpkin (while quantity varied on each recipe this is how much pumpkin I had so it suited me!). With the advice of Sam (from Well & Good) I placed the scones snugly in the baking tray with no gaps in-between so they didn’t spread so much and to avoid the “oh you made cookies” comment (see my last gluten free scones post).I am happy to say the scones turned out perfectly! They actually looked like scones and tasted deliciously fluffy. I actually forgot to add nutmeg so they didn’t have as much flavour as I would have liked, however they were great with jam and cream.Gluten free pumpkin scones using Well & Good's self raising flour mixIf you have been missing scones, give this recipe a go!Ingredients:Method:1. Boil the pumpkin until soft and mash2. Combine all ingredients in a bowl3. Mix by hand to form a smooth dough4. Dust bench with a small amount of flour, and flatten the dough by hand5. Make balls of dough (the size you want your scones) and flatten slightly on a baking tray6. Brush the top of each scone with milkReady for the oven!7. Bake at 180°C (fan forced oven) 195°C (conventional oven) for 18 – 21 minutesYum!*Adventurous me, gluten free was sent the Well & Good Premium Self Raising Flour Mix to review