This recipe is from my new book, The Cook's Garden. If your family like scones, they will love these ones, so you might want to double the mixture.
I like my scones to stand high (somehow it feels so much more generous), and always bake them close together, packed side by side, so that they rise well.
Preheat oven to 220°C (425°F/Gas 7).
Beat together the butter, sugar and zest. Stir in the pumpkin and egg. Sift together the dry ingredients and stir into the pumpkin mixture. Add a little milk if mixture is too dry.
Turn out onto a lightly floured bench or board and pat mixture out to 3–4 cm (1–1½ in) thickness.
Cut out scones with a glass or round cutter dipped in flour and place close together on a greased tray or tin. Brush with milk. Bake for about 20 minutes or until golden.
Try them with homemade Apricot Jam (page 192 of The Cook's Garden) and thick cream. Heaven! Makes 12.
Tip: You will need to cook about 300g peeled cut pumpkin for this recipe – it's better if you steam it, rather than boil it, so that it's not watery. Or you can roast it – which will give the scones a different flavour.