Pumpkin Scones

Pumpkin Scones

30g butter
1/2 cup sugar
1 cup mashed pumpkin
2 cups SR flour
1/4 tsp salt
1/2 cup currants

Cream butter and sugar together. Add pumpkin and blend well. Add sifted flour and salt. Add currants and knead lightly on a floured surface. Roll out to 1cm, cut with floured small glass, press down and twist and lift. Place on greased try. Bake in hot oven for 10 minutes.

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