Easy-peasy-pumpkin scones

Now, how often are you cooking with pumpkin? If you are following the seasonal challenge or you are buying it on special - I'm guessing quite a few people...

Next time you are chopping up your pumpkin for your pumpkin soup, baked dinner or mash, cut up a big more and steam or boil a cups' worth. Well I would do 2 cups' worth because these are so easy and so yummy you'll be making another batch before you've finished your first!

This is also a good recipe with those with a dairy intolerance too.

Makes 12 large or 24 small scones.

Ingredients:

1 tablespoon butter/margarine (Use soy margarine if you have a dairy intolerance)

1/2 cup sugar

1/2 teaspoon mixed spice

1 egg

1 cup cold mashed pumpkin

2 cups self-raising flour

Method:

• Preheat oven to 225 degrees Celsius
• In a bowl combine butter and sugar with electic 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 hands until you get to 1 inch thickness, add flour if you need to.
• Flour your cup/mould rim with flour before cutting each out.
• Place on greased tray with 1cm space around each scone and bake for 10-20 minutes depending on the size of your scone, should be brown on top.

These freeze and reheat well. Serve warm with butter

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