|Castor sugar||2 Tablespoon|
|Cooked mashed pumpkin||3 Cup (48 tbs), well drained|
|Egg||1 , beaten|
|Milk||1⁄2 Cup (8 tbs)|
|Self-raising flour||2 1⁄2 Cup (40 tbs), sifted|
|Milk||1 Teaspoon (Leveled) (For Glazing)|
Cream butter and sugar, add pumpkin and mix well. Add egg, then stir in milk a little at a time. Add flour, salt and spices and mix to a soft dough. Turn out on to a floured board, knead lightly and roll out to about 2cm thickness. Cut into rounds with a floured scone cutter. Place rounds on a greased baking tray, brush tops with milk and bake in a preheated hot oven 200C (400F) for 15-20 minutes or until golden brown on top and cooked through. Wrap in tea towels to keep warm. Serve split and buttered. Makes about 12.