METHOD:


Pre-heat oven to 190C (375F).

Line a baking tray with baking paper.

Sift flour and pinch of salt into a mixing bowl.

Using fingertips, rub butter into flour until mixture resembles breadcrumbs.

Add sugar, mix well, add mashed pumpkin and beaten egg and mix to a soft pliable dough, adding a little milk if mixture is too dry.

Place dough on a lightly floured pastry sheet (or board) and knead until smooth.

Roll out to approx 2cm (3/4in) thickness and using a scone cutter cut out 15 scones. (Alternatively, use a floured knife and cut into squares.)

Arrange on baking tray and glaze the tops with a pastry brush dipped in a little milk.

Place in the middle of oven and bake for approx. 10-15 minutes until golden brown.

Remove from oven and cool on cake rack.

Cut each scone in half and serve with butter or your favourite jam (jelly) and whipped cream.


[Photo above shows a mixed serving of scones with apricot jam and whipped cream, mulberry jam, butter and apple jelly.]