Rub the butter into your fingers till it is a bit like small crumbs. Mix the egg with the milk then add that and the pumpkin to the flour. Mix well and knead lightly.

Roll the dough out on the board with a bit of flour so the dough does not stick. When the dough is about as thick as 2 fingers, use a glass to cut out them on a greased tray

Brush the tips with a bit of milk-this makes the tips if the scones shined and brown. Bake in a hot oven(~200C) for 15 mins or till the tops are light brown. Take out of the oven and cover with a

Clean tea towel. This will soften the crust a bit. Pumpkin scones are good just with butter, with butter and jam, or jam and whipped cream. Eat while they are still hot, or toast them for breakfa

  • 1.0c Mashed pumpkin
  • 1.0 Egg
  • 2.0Tbsp Butter or margarine
  • 0.0c Milk
  • 2.0c Self raising flour