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!
