Pumpkin Scones, makes 16
20g butter, at room temp
110g (1/2 cup) sugar
1/4 t. salt
1 egg
235g (1 cup) cold mashed pumpkin
375g (2 ½ cups) self-raising flour, sifted
Butter to serve
Preheat oven to 225C.
Use a wooden spoon to beat the butter, sugar and salt in a medium mixing bowl until combined.
Add the egg and beat until combined.
Fold in the mashed pumpkin.
Add the flour and use your hand to mix until evenly incorporated and the mixture begins to hold together. Do not over mix.
Turn the dough onto a lightly floured surface and knead gently until just smooth.
Use a lightly floured rolling pin to roll out the dough until about 2 cm thick.
Use a round 5cm pastry cutter to cut out scones from the dough.
Place the scones about 1cm apart on a baking tray.
Bake in preheated oven for 15 min. or until golden.
Remove scones from oven and wrap them immediately in a clean tea towel.
Serve warm with lashings of butter or the trad treatment of cream and jam!
