Lady Flo, I am told. Thinks pumpkin scones are wicked. I think they are wicked also. The above pic is the result of one of my best friends recepies. Who I am sure you all know. 'Stephanie Alexander'.If you spead butter over them when they are still warm from the oven, It's just heaven.
So, as Stephanie tells us:
Ingredents:
250g pumkin. Peeled and cut into chunks.
300g self raiseing flour.
20g butter.
Pinch of salt.
1 lightly beaten free range egg.
Method:
Steam pumkin untill soft. The in a pre heated overn at 200c, breifly dry off, and pruee. Add this to sifted flour with the butter, and salt rubed in. Add the egg, and some milk to make a soft dough. Tip the mixture onto a floured bakeing tray. With floured hands, pat the dough into rounds, about 3cm thick is good. Useing the back of a knife mark into wedges or squares. Brush with milk and bake for 15 to 20 minutes untill golden brown. Cool, then brake them open and spread with butter. Consume promptly for best results.
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