Pumpkin Scones

 

2 tablespoons butter 1/2 cup granulated sugar 1/4 teaspoon salt 1 egg, beaten 1 cup cooked, mashed pumpkin 2 cups self−rising flour or 2 cups all−purpose

 flour plus 2 teaspoon baking powder and 1 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg

Preheat oven to 400 degrees F.

In a mixing bowl, beat butter until softened. Add sugar and salt gradually, beating until mixture is well combined. Add beaten egg and work in well, then add pumpkin.

Sift together in a medium bowl flour, cinnamon and nutmeg, then slowly add dry mixture to pumpkin mixture and mix quickly to form a soft dough, adding more flour if necessary. Turn onto a lightly floured board and knead gently for a few minutes. Pat the dough to 1 inch thick. Cut into rounds or squares. Place on lightly greased pan, brush tops with a little milk and sprinkle with sugar. Bake 12 to 15 minutes, until well risen and golden.

Makes 6 to 8 servings.