Recipe: Pumpkin scones
|1. Turn the oven on to 220C.
2. Rub butter into flour; add everything else and mix gently.
3. Shape scones by hand and place, almost touching, in a lamington tray (i.e. a not too large, high-sided cake tin). Brush with the extra milk.
4. Bake for 15-20 minutes or until the tops are brown.
Serve with soup, or buttered for lunch with cheese.
They are also surprisingly good with plum jam or medlar jelly.
- Good Food