Cream the butter and sugar; add the egg then the pumpkin. Then add the flour, salt and baking powder and mix well. Turn out on to a floured surface and pat or roll to a thickness of about 1cm (½ in). If the consistency is too thick, add a little milk. Mix in sultanas, if you like.
Cut out and place scones on a floured baking tray and dust scones with flour. Bake for about 10 to 15 minutes
in the preheated oven.
hello, is it really 900g sugar? I'm guessing it's a typo, seems rather a lot. In the end i didn't follow the recipe but used different amounts of your ingredients and baked a lovely pumpkin cake, so thank you for the inspiration x
04 Nov 2012