Pumpkin Scones
- 1 tablespoon (20mL) butter
- ½ cup (125mL) sugar
- ¼ teaspoon (1.2mL) salt
- 1 egg
- 1 cup (250mL) cooked pumpkin, cold, mashed
- 2-2¼ cups (500mL-625mL) self raising foulr, sifted
Method
- Beat the butter, sugar and salt together in a mix master.
- Add the egg and mashed pumpkin. Stir the sifted flour in by hand.
- Lay out scones on a tray.
- Cook on the top shelf of the oven, 225°C-250°C (425°F-450°F), for 15 to 20 minutes.