With Delaney Mes
Cost - $6-$7
2 cups self-rising flour
1 cup roasted and mashed pumpkin (roast with some fresh chopped rosemary - optional)
60g butter, softened
1/2 cup sugar
1/2 cup milk
For savoury: some finely chopped fresh herbs, a little grated cheese, sunflower seeds, paprika
For sweet: some threaded coconut and chopped crystalised ginger
Beat together the butter and sugar until soft. Mix in the pumpkin, egg and milk with a wooden spoon. Sift flour, and slowly incorporate into the mixture. Mix well after each addition.
Turn out onto a floured surface and roll into a large rectangle. Carefully place on a greased oven tray.
Cut the scones into squares - making cuts to the bottom of the tray, but do not separate them fully. Brush with a little milk, then sprinkle over whichever toppings you want.
Bake at 200C for 15-20 minutes until risen and golden.
(TX: 7 June 2011)