Pumpkin Scone



1 tbsp butter/margarine (use soy margarine if you have a dairy intolerance)
½ cup sugar
½ tsp cinamon powder
1/4 tsp nugmet powder
1 egg
1 cup cold mashed pumpkin
2 cups self-raising flour

Note : adapted from kidspot


Preheat oven to 180°C.

In a bowl, combine butter and sugar with electric beater.

Add egg, spice and pumpkin and beat until well combined.

With a spatula, stir through the flour, and turn out on bench. Combine with your hands and flatten the dough out until you get to 1 inch (2.54cm) thickness – add more flour if you need to.

Flour a cup/mould rim with flour before cutting each out.

Place on greased tray with 1cm space around each scone and bake for 20 minutes depending on the size of your scone. When cooked, they should be brown on top.

These freeze and reheat well. Serve warm with butter.


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