Pumpkin scones

Name: Pumpkin scones
Cook time: 35 min
Total time: 35 min
Ingredients: 40 gram (1½ ounces) butter, softened; 1/4 cup (55g) caster (superfine) sugar; 1 egg, beaten lightly; 3/4 cup (150g) cooked mashed pumpkin; 2 1/2 cup (375g) self-raising flour; 1/2 teaspoon ground nutmeg cup; 1/3 cup (80ml) milk, approximately

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Cook Time: 35 minutes

Total: 35 minutes

Servings: 16

pumpkin

Ingredients

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40 gram (1½ ounces) butter, softened1/4 cup (55 grams) caster (superfine) sugar1 egg, beaten lightly3/4 cup (150 grams) cooked mashed pumpkin2 1/2 cup (375 grams) self-raising flour1/2 teaspoon ground nutmeg cup1/3 cup (80 milliliters) milk, approximately

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Instructions

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Step 1

Preheat oven to 240°C/475°F. Lightly grease two 20cm (8-inch) round cake pans.

Step 2

Beat butter and sugar in small bowlwithelectricmixeruntillight and fluffy; gradually beat in egg. Transfer mixture to large bowl.

Step 3

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.

Step 4

Press dough out evenly to 2cm (¾-inch)thickness.Dip5cm(2-inch) round cutter into flour; cut as many rounds as you can from the piece of dough.

Step 5

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.

Step 6

Bake scones about 15 minutes.