Sweet Pumpkin Scones

• ¼ cup butter or margarine, softened slightly
• ¼ cup white sugar
• 1 egg
• 2 tbsp corn syrup
• 1 cup cooked, mashed butternut squash, pumpkin, or other squash
• 2 ⅔ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1 pinch salt
• ½ tsp ground nutmeg
• 1 pinch ground ginger
• ⅓ cup milk (or less)

Ingredients for 8 servings (830 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Stir together the flour, cream of tartar, baking soda, salt, ground nutmeg and ground ginger.

2. 2

   In a separate bowl, beat butter and sugar together with an electric mixer.

   Mixer
3. 3

   Add in the egg and corn syrup, and mix with a spoon to prevent over-mixing.

4. 4

   Stir in the squash and half of the sifted dry ingredients.

5. 5

   Add the rest of the dry ingredients with just enough of the milk to make a soft dough. If it is too sticky to work, add a sprinkle (or two) of flour.

6. 6

   Knead only a little, gently, until you can pat it out into a big flat rectangle about ¾ inch thick.

7. 7

   Cut into 12 pieces with a floured knife. Transfer to a lightly greased oven tray.

   Oven
8. 8

   Bake at 230°C (450°F) for 18 minutes.

   Oven