pumpkin scones. . .

we're enjoying a bumper pumpkin crop this autumn.

heritage varieties with so many interesting colours and shapes.

this simple recipe is very easy and healthy

{until you top the warm scones with slabs of butter,

as i like to do}

300g SR flour

250g cubed pumpkin

pinch of salt

20g butter

1 egg lightly beaten

milk for brushing

Cook pumpkin until tender (steam or microwave)

Dry off the pumpkin pieces with paper towel or tea towel

Mash the pumpkin

Rub butter into flour

Add all remaining ingredients and mix until it makes a soft dough

You may need to add a little more flour to get the right consistency,

depending on the wetness of your pumpkin

Shape and cut into scones

Place on a tray and brush with milk

Bake in 200 C oven for 15 -20 minute

This recipe was adapted from a thermomix version

which can be found here.