Scones are simple to bake for afternoon tea and with some cream and a little of your favourite jam they are a well loved favourite. This recipe makes use of some of the last of my pumpkins from this years harvest. I have modified my basic recipe with a little cinnamon and orange zest to give the pumpkin a kick.

Spiced Pumpkin Scones

Ingredients

2 1/4 cups of self raising flour, plus extra for the cutting board

1 teaspoon of salt

1 teaspoon of cinnamon

50g butter

1/2 cup of caster sugar

1 tablespoon of orange zest

1 egg, well beaten

1 cup cooked, mashed pumpkin

Method

1. Pre-heat the oven to 250 C
2. Place 2 1/4 cups flour, salt and cinnamon in food processor and process for 5 seconds
3. Add chopped butter and process for 15 seconds
4. In another bowl add pumpkin puree, caster sugar, orange zest and combine well with a wooden spoon.
5. Add the beaten egg and combine well.
6. Add the flour mixture to the puree gradually incorporating it well.
7. Turn out onto a well floured board
8. The mixture will be soft so, add more flour over the top till you can bring it together in a flat circle 2.5 cm high. If you keep from kneading the dough more than needed the cooked scones will be lighter.
9. Cut out a  circle of dough with a well floured cutter. As the scones are so moist use a spatula to transfer the scone in the cutter to the lined baking tray and remove the cutter placing the scones close to each other. (this helps them to rise evenly)
10. Brush the top of the scones with milk
11. Place the tray high in the oven at 250 C and cook for 6 minutes then check if they are browned. If well coloured place a piece of foil over the top of the scones and bake for another 7 minutes.
12. Test if the scones are done. They should not have any moisture on the sides when you separate one.
13. Keep warm in a basket lined with cloth.
14. Serve with butter and eat them plain  or with a dollop of cream and your favourite homemade jam.