Ingredients

2 tbsp	butter
1/3 cup	sugar
1/2 cup	precooked mashed pumpkin - more is good
2 cup	self raising flour
1	egg
1/4 tsp	salt
60-80 mL	milk

Equipment

• oven

Method

1. preheat oven to 240C
2. cream butter and sugar
3. add egg and beat well
4. stir in mashed pumkin
5. sift flour over and add salt
6. add enough milk to make a moist dough, amount depends on how liquid the pumpkin is
7. cut dough together using a butter knife
8. turn onto a floured surface and knead using plenty of flour
9. press to about 2cm thick and cut out scones
10. place on greased tray and glaze with more milk
11. bake at 240C for 12-15 minutes until lightly browned
12. serve hot

Notes

don't use baking paper the scones will stick

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