Pumpkin Scones

 I must admit that I do scroll through Instagram when I am bored, when a neighbour posted a picture of her pumpkin scones I was up for the challenge.  You see it's been years since I have made them and they looked delicious. So one chilly morning in Northern New South Wales I cranked up the little bench top oven (my trusty SMEG met it's demise in the February floods) and I must admit the results were delicious.  Recipe is the famous Lady Florence Bjelke- Petersen's

Ingredients

1 Tablespoon butter

1/2 cup sugar

1/4 Teaspoon salt

1 Egg

1 cup mashed pumpkin, cooked and cooled (not too wet)

2 cups self raising flour 

Flour for dusting

Method

Preheat oven to 225 degrees Celsius

With electric hand beaters, beat butter, sugar and salt.

Add egg, then pumpkin and stir in the flour until just combined.

Turn out on to a floured board, bring together and gently roll until the disk is about an inch or 2.5 cm thick. Using a floured cutter, cut and place on a greased tray or dish, the trimmings left over can be combined together to make the final scones.

Bake for 15-20 minutes on the top oven shelf.

Serve with butter.

Delicious

Mamma Marmalade