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Queensland Pumpkin Scones

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Breakfast: Queensland Pumpkin Scones
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INGREDIENTS
Servings: 6
softened butter
white sugar
egg
canned unsweetened pumpkin puree
milk
self-rising flour
milk
DIRECTIONS
  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  2. Cream together butter and sugar, then beat in egg, pumpkin puree and 1/4 cup milk until smooth. Stir in flour until a dough forms, then knead a few times on a well floured surface until the dough holds together. Press the dough into a flat circle 1/2 to 3/4 inch thick. Cut into 6 wedges, place onto greased baking sheet, and brush the tops with 2 tablespoons of milk.
  3. Bake in the preheated oven until golden brown on top and bottom, 10 to 15 minutes. Once done, wrap scones with a clean dish towel and allow to cool for 15 minutes before serving.
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