- 40 g (1½ ounces) butter, softened
- ¼ cup (55 g) caster (superfine) sugar
- 1 egg, beaten lightly
- ¾ cup (150 g) cooked mashed pumpkin
- 2½ cup (375 g) self-raising flour
- ½ tsp ground nutmeg cup
- ⅓ cup (80 ml) milk, approximately
Preheat oven to 240 C. Lightly grease two 20 cm (8 inch) round cake pans.
Beat butter and sugar in small bowl with electric mixer until light and fluffy; gradually beat in egg. Transfer mixture to large bowl.
Stir in pumpkin, then dry ingredients and enough milk to make a soft sticky dough. Knead dough quickly and lightly on floured surface until smooth.
Press dough out evenly to 2 cm (¾ inch) thickness. Dip 5 cm (2 inch) round cutter into flour; cut as many rounds as you can from the piece of dough.
Place scones side by side, just touching, in pan. Gently knead scraps of dough together; repeat pressing and cutting out of dough. Place rounds in pan; brush tops with a little extra milk.
Bake scones about 15 mins.
TIP You will need to cook about 250 g (8 ounces) pumpkin for this recipe.