Recipe ingredients and directions:

Yield: 4 servings

1 T Butter

1/2 c Sugar

1 Egg

2 c Flour, self-raising

1 c Pumpkin, cooked

-(cold), mashed

1/8 t Salt

Grease a scone tray or baking tray. Cream together the butter and sugar

until light and fluffy. Add egg and beat well.

Add pumpkin, flour and salt and fold in by hand. Knead lightly and cut

into 1-inch squares. Place close together on the scone tray and bake at 425

degrees F. until well risen and golden on top (about 15 minutes). Serve

hot, with butter.

NOTES:

* Pumpkin scones -- Scones (pronounced with a short `o', rhymes with

`Fonz') are a popular accompaniment to afternoon tea. They are often served

with jam and whipped cream. In this variation the scones are flavoured with

pumpkin. It is not a typical scone recipe.

Pumpkin scones can be eaten in place of bread with a meal. This recipe was

made famous by the wife of the Premier of Queensland. Yield: Serves 4-6.

* To an Australian, a pumpkin is a large round, squat, green or blue-green

vegetable that is orange on the inside. There are many varieties, all of

species Cucurbita maxima. In North America a good substitute is acorn

squash (Cucurbita pepo); elsewhere a butternut squash (Caryoka nuciferum)

would be a fair substitute.

: Difficulty: easy.

: Time: 15 minutes preparation, 15 minutes baking.

: Precision: approximate measurement OK.

Category: Australian Recipes