Pumpkin Scones
Mike ReidIngredients:
- 57g butter, unsalted
- 250g pumpkin, mashed
- 125g caster sugar
- 500g self-raising flour
- 1 egg
Method:
- Preheat oven at 250*.
- Cream butter and sugar together until nice and fluffy.
- Add egg and incorporate, then pumpkin and combine.
- Sift in flour, mix well before baking for about 15 minutes.
