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Preheat oven to 260° C.
Cream the softened butter and sugar
together and add egg beating well, then mixing in the mashed
pumpkin and milk.
Fold in the self raising flow and then
knead gently for a few moments until the mixture is smooth and
well mixed.
Flatten on a floured board with the palms
of your hand and using the rim of a small glass cut your scones
out. They need to be about 5cm deep.
Put on a greased baking tray and brush the
tops with butter, this will help them brown. Pop into the oven
for about 10 - 15 minutes and bake.
Once they have been removed from the oven,
wrap them in a tea towel, this will help them keep warm and
moist. Serve after a few minutes by breaking in half and serving
with lashings of butter. |
