Pumpkin Scones
40g butter
55g (1/4cup) caster sugar
1 egg lightly beaten
150g (3/4 cup) cooked mashed pumpkin (I like to roast it)
375g (2 1/2 cup) self raising flour
1/2 teaspoon ground nutmeg
80mL (1/3 cup) milk.
* Oven Temp: 240C
1) Cream butter and sugar;
2) Gradually add beaten egg.
3) Stir in pumpkin ; then add dry ingredients add just enough milk to make a slightly sticky soft dough.
4) Tip out dough onto floured surface press out to 2cm thick.
Cut out how you like (I just cut into squares/triangles, feel free to use a round cutter if you like). Place onto tray covered with baking paper, brush with milk.
Cook for 15m until done.