Pumpkin scones

But no herb butter. I'm still grouchy about that *laughs*.

Ok, so to make pumpkin scones, I start with the green and gold cookbook, circa 1932. It's a little battered by now. Ok, I lie. It's so battered, I bought a new copy. But the theory remains. So my battered copy continues having pride of place on the shelf, but the new one gets used.

It's a lovely light recipe, and sweet, rather than savoury.

57g (2 oz) of butter
57g of sugar
1/2 teaspoon grated lemon rind
1C mashed cooked pumpkin (it's easier to mash after it's been cooked. I'm not sure why I bothered to say "mashed, cooked pumpkin")
1 beaten egg
2 1/2 cups self raising flour
pinch salt
1/2 teaspoon mixed spice
1/2C milk (possibly, I tend to use about 1/4C)

Preheat fan forced oven to 230C

Cream butter and sugar with lemon rind.

Add the pumpkin, and beat well. You can cheat here, if you had issues with creaming the sugar and butter together, if the pumpkin is still slightly warm it makes it really easy to mix in.

Add the egg, then fold in sifted flour, spice and salt. At this point you check to see what the consistency is like - if the pumpkin was quite dry, then you'll need all the milk. I've found that with well drained butternut pumpkin, I tend to use about 1/4C of milk to get it to the right consistency. You need it to be a soft dough.

Put it on to a floured board, and knead lightly to about 2cm thickness. Cut in to rounds (cut straight down, don't twist the cutter as you press down, or they won't rise evenly), and place on greased tray.

Brush some beaten egg or milk over the top of each scone, then place in oven.

Bake for about 15 minutes.

Serve hot with butter. Noms.

Sorry, still no pictures guys - the camera battery is STILL flat. I should do something about that.