Pumpkin Scones

makes 8

125g mashed pumpkin
1 tbsp unsalted butter,
1 tbsp sugar
1 egg, beaten
1/2 cup whole milk, plus 1 tbsp to brush
335g flour
1 tsp baking powder
double cream to serve

preheat oven to 400F Dust a baking sheet with flour

Put the pumpkin, butter and sugar into a small saucepan and heat over a low heat and stir for just a minute or two until the butter has melted and is well combined with the pumpkin. Transfer to a heatproof bowl and leave to cool

Add the egg, milk, flour, baking powder and a pinch of salt to the cooled pumpkin mixture and stir with a fork until the mixture just starts to come together to make a wet dough. Tip the dough onto a well floured work counter and gently press it until it is about 2cm thick all over. Lightly dust all over with flour. Using a biscuit cutter, cut out eight 7cm circles from the dough. Arrange them net to each other on the prepared baking sheet. Lightly brush with the etra milk, them bake in the oven for 15 mins, or until risen and golden.

Transfer to a plate and cover with a clean tea towel. Serve warm, serve with whipped double cream.

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