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Dipping the scone cutter in flour helps make a clean cut, and placing the scones on the baking tray with sides touching helps them rise and become fluffy.
60g butter, chopped, softened
1⁄4 cup caster sugar
1⁄2 cup cooked and mashed pumpkin, cooled
21⁄2 cups self-raising flour
1⁄2 tsp salt
1⁄2 cup milk
Extra flour, for kneading
Extra milk, for brushing
Extra butter, to serve
Preheat oven to 220°C and line an oven tray with baking paper. Put butter and sugar in a large bowl and beat with a whisk until light and fluffy. Add egg and pumpkin, then stir to combine. Sift flour and salt into mixture and mix. Add milk gradually, stirring to form a soft loose dough.
Turn out dough onto a lightly floured surface and gently knead to bring together. Use the palm of your hand to flatten out dough to 2cm thick. Using a 6.5cm scone cutter, dusted in flour, cut out 9 rounds (bringing scraps together and re-flattening, if necessary).
Put rounds on prepared tray, so sides are touching. Brush tops with extra milk. Bake for 15 minutes or until light brown. Halve and spread with extra butter to serve.