Pumpkin scones
Graham Weir
INGREDIENTS
60g butter
¼ cup (55g) caster sugar
1 egg yolk
1 cup cooked (440g) mashed pumpkin
2½ cups (375g) self-raising flour
pinch of salt
pinch bi-carb soda
milk, for glazing
METHOD
Preheat oven to 220°C fan-forced and line a baking tray with baking paper.
Beat butter, sugar and egg yolk together in a small bowl with an electric beater until combined; transfer to a larger bowl and stir in mashed pumpkin.
Add self-raising flour, salt and bi-carb soda; mix until just combined.
Place dough onto a floured surface and knead lightly.
Roll or pat dough out to about 2cm thick.
Cut scones out using a 5cm cookie cutter and place onto tray.
Brush tops of scones lightly with a little milk.
Bake 12-15 minutes or until golden brown.
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