Pumpkin Scones

250g Peeled Pumpkin, cut into 3cm pieces

2 cups (300g) Self-raising flour

1/2 tsp freshly ground nutmeg (or substitute allspice or cloves if you don't have nutmeg)

1 tsp salt

1/3 cup (75g) Icing sugar, sifted

40g butter, softened

1 egg yolk

Milk - for brushing

To serve - butter

Preheat the oven to 200C.

Place pumpkin in a steamer over a saucepan of boiling water. Cover and steam for about 15 minutes or until tender. Transfer to an oven tray and bake for about 10 minutes to dry out. Cool, uncovered then mash until smooth. At this stage the pumpkin can be kept in the fridge overnight if not required now. Leave oven on for the scones if finishing the recipe now.

Sift flour, spice, and salt into a bowl. In a separate bowl cream the butter and sugar until light and fluffy. Beat in the egg yolk. Stir in the pumpkin, then half the flour mixture. Add remaining flour, and, using your hands, bring together to make a dough. Turn onto a lightly floured surface and knead very gently until smooth (it should be a little sticky).

Press out to 2cm thick. Use a 5cm diameter cutter (or cup) dipped in flour to cut out rounds from dough. Transfer to a floured oven tray. Re-roll scraps and repeat. Brush tops with milk and bake for 10-15 minutes, or until golden, and sound hollow when tapped on the bottom.

Serve hot or at room temperature with butter.

Note: Different types of pumpkin have different moisture levels. You may need to add a little more flour or a little milk to get the desired consistency.