PUMPKIN SCONES

Preheat your oven to 200deg C . Cream together 60 gm (2oz) of butter with 2 tbs of castor sugar until light and fluffy . Add 60 gm ( 3/4 cup of cold cooked , mashed pumpkin ( well drained )and mix well . Now add 1 beaten egg and gradually stir in 1/2 cup of milk using a bread knife . In a separate bowl mix together 360 gm (2 and 1/2 cups) of self raising flour with 1/2 tsp of ground cinnamon , 1/2 tsp of ground nutmeg . Using a bread knife cut the flour mixture into the pumpkin mix , creating a soft dough . Turn onto a lightly floured bench and pull into a circular shape about 2cm ( 3/4 inch ) thickness . Cut into rounds with a floured scone cutter . Place the scones onto a greased and lined oven tray 5mm apart ,glaze with milk . Bake in the preheated oven for 15 - 20 minutes . Place on a wire cooling rack to cool. Serve with butter .