Pumpkin Scones G D Mod

Gluten & Dairy containing, Moderate Salicylate

Makes ~12

Ingredients:

¼ cup castor sugar
50g butter (softened is best)
1 egg
250g pumpkin, precooked, mashed and
cooled
2 ½ cups self-raising flour, sifted
~ ¼ cup milk
Extra flour for kneading
5cm round cutter (the rim of a small
drinking cup will work)

Method:

Ahead of making the scones, precook the
pumpkin, mash it and cool it to at least
room temperature.
Preheat the oven to fan forced 1800 C
Grease a biscuit/cookie tray and sprinkle the tray lightly with flour

• Beat the butter and the sugar in a small bowl with an electric beater until the mixture is light and
fluffy
• Add the egg and beat well
• Transfer mixture to a larger bowl
• Mix in the pumpkin until combined
• Then gradually stir in the sifted flour alternatively with small amounts of milk until you have a
soft, sticky dough.
• Turn the dough out onto a kneading surface that has been sprinkled with about 2 tablespoons of
self-raising flour.
• Knead gently until the mixture is smooth
• Press the dough out until it is about 2 cm thick
• Cut scone rounds out from the dough and place them up against each other on the biscuit tray.
Place 4 in a row touching each other and then start a new row in front of them so they all just
touch each other. Continue with another row as you cut the scones
• With a pastry brush, brush the top of the scones with a little milk
• Bake on fan forced for 20 minutes
• When you take them from the oven use a spatula to ease them from the tray as one group
• Transfer them to a tea-towel placed over a cooling rack. Cover the scones with the tea towel and
let them cool.
• Serve with butter

RECIPES SUITABLE FOR THE RPAH FOOD CHEMICAL ELIMINATION DIET

Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

LOW CHEMICAL RECIPES
Free from gluten/wheat and dairy foods