Ingredients
2 cups self-raising flour
1 cup cooked mashed pumpkin
2 tablespoon raw sugar
2 tablespoon butter
1 egg
2 tablespoon milk although I used cream

Method
Pre-heat the oven to 180C and line a baking tray with baking paper.

Sift the flour into a large bowl.Add the sugar and whisk it through then use your fingers to rub in the butter until the mixture resembles bread crumbs.

Add the egg, milk and pumpkin and fold them through.

Turn the dough out onto a floured surface, flour your hands and pat it out to about 2-3cm thickness.

Use a floured, round cookie cutter to cut out rounds and place them on the tray so they are just touching.

Gently pat any excess dough together then let it rest a few minutes and pat out and cut out more circles.

Bake the scones for 10-15 minutes or until golden.

As with all scones serve with jam and cream