About this recipe:These are easy and delicious! The pumpkin also allows you to use less butter than a typical scone, making for a healthier treat. Make sure your pumpkin is cold though :) Learn from my error - if it is warm it makes for a super sticky dough - still works out delicious.
1 tablespoon butter
100g caster sugar
1 egg, beaten
500g pumpkin puree
250g self raising flour
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Method Prep:30min › Cook:15min › Extra time:45min › Ready in:1hr30min
Cream butter and sugar. Add egg and blend well. Add pumpkin and flour, mix into a soft dough.
Roll out to a 2cm thickness. Cut into squares, or use a glass or pastry cutter to make circles. Place scones baking tray. Glaze with a milk-egg mixture if desired (optional).