Pumpkin Scones With Jelly

Adapted from Australia The Beautiful Cookbook by Elise Pascoe.

• Ready In: 40 mins
• Yields: 12 squares

Ingredients

• 2  tablespoons unsalted butter
• 1  tablespoon sugar
• 1  medium egg, beaten
• 1⁄4 cup  cooked pumpkin, mashed
• 1⁄4 cup milk
• 1 2⁄3 cups self-rising flour

Directions

1. Preheat oven to 425 degrees.
2. In a bowl, beat together the butter and sugar until creamy.
3. Add egg, pumpking and milk.
4. Beat well and add flour, make into a soft dough.
5. Turn out onto a floured surface and knead lightly.
6. Press out a rectangle and cut into 12 squares.
7. Place on nonstick pan and bake about 20 minutes. Serve with butter or jelly.