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

1. Beat the butter, sugar and salt together in a mix master.
2. Add the egg and mashed pumpkin. Stir the sifted flour in by hand.
3. Lay out scones on a tray.
4. Cook on the top shelf of the oven, 225°C-250°C (425°F-450°F), for 15 to 20 minutes.