Pumpkin Scones

by Bronwen Laight
Pumpkin Scones

Ingredients

1 cup cooked (can be boiled, roasted or steamed) cold pureed pumpkin
1 tbsp soft butter
½ tsp salt
½ cup sugar
1 egg
2 cups self-raising flour (or 2 cups plain flour plus 3 tsp baking powder)

Directions

Beat the butter, sugar and salt together then whisk in the egg and then the pumpkin. Very gently stir in the flour until it is only just mixed. This is the crucial step in making scones, as over mixing the flour will cause your scones to end up dense and hard. Turn the dough out on a baking tray lined with baking paper and gently pat the dough, with floured hands, into roughly a square shape. Cut with a knife into squares of a uniform size. Bake at 220 C for approx. 15 minutes.

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