Photography: Richard Mortimer

Recipes by Suzanne Gibbs

Serving size: Serves 10 or more
Cuisine type: British/Scottish/Irish, Modern Australian
Cooking time: Less than 30 minutes
Course: Breakfast, Lunch, Snacks
Favourite flavours: Cakes/baking

Great at any time of the day! Breakfast, morning coffee, afternoon tea or a late night snack.

INGREDIENTS

4 cups (600g) self-raising flour
60g butter, cubed
2 cups (500g) mashed pumpkin, cooled (see tip)
½ cup (110g) caster sugar
2 eggs, lightly beaten
milk, to glaze
butter, to serve

METHOD

1. Preheat oven to 220°C (200°C fan-forced). Lightly grease and flour a baking tray. Sift flour and 1 teaspoon salt into a large bowl. Rub in butter with fingertips, until mixture resembles breadcrumbs. Add pumpkin, sugar and egg and mix with a knife, to form a soft dough. Turn out onto a lightly floured surface and knead gently.

2. Pat out to a 15 x 20cm rectangle. Cut into three pieces lengthways and four pieces across, to form 12 square scones. Place on prepared tray and brush with a little milk. Bake for 20 minutes, until risen and golden. Remove from oven and wrap in a clean tea towel for a few minutes before serving with butter.

Tip: To make 2 cups of mashed pumpkin, boil 500–750g trimmed pumpkin in a little water in a covered pan for about 20 minutes. Drain well. Mash pumpkin very well, drain away any liquid and cool completely.

Use our step-by-step guide to making perfect scones!