Now these don't really roll out like normal scones! I ended up dropping them on the tray with a spoon, but the result was delicious. However if you are careful with the amount of pumpkin, which I am not necessarily, then they may make a stiff dough.
Pumpkin Scones
250g self raising flour or plain flour+1/2 teas baking powder.
30g butter or marg
1 egg
3 tabs sugar (brown would be nice)
small cup of cooked mashed pumpkin
Preheat oven to hot, about 220 deg c. Prepare a baking tray with some baking paper.
Rub together the butter and flour to fine crumbs.
Add the sugar, egg then the pumpkin. Stir with a knife.
If it's stiff enough, pat it out as for normal scones, a few centimetres thick and cut them out into rounds or triangles. Otherwise, just drop a big spoonful onto the baking tray. Brush with a little milk.
Into the hot oven, 10 or 15 minutes until well risen, and slightly golden.
Eat as normal scones, although they are quite sweet, just with butter is nice.
