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PUMPKIN SCONES

1 cup cold mashed cooked pumpkin
2 cups self raising flour
1 egg
1/2 cup sugar
1 tablespoon butter

Cream butter and sugar, add beaten egg, then pumpkin and sifted
flour. Turn onto lightly floured board, knead lightly and roll
out. Cut with scone cutter, place on a lightly greased tray and
bake in moderately hot oven for 15 minutes.

Do not roll the dough too thin, it should be at least 10 cm (1/2")
thick. If it is too thin, the scones will not rise properly, and
will be tough and biscuit-like.

I usually wet the tops of the uncooked scones with a little milk
just before putting them in the oven.

A scone cutter is a round cookie cutter about 50 cm (2") in diameter.
I have often used a glass as a substitute. My mother cuts the
dough with a knife into similar sized squares, as it saves re-rolling
the dough after cutting rounds.

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