2 tbsp golden syrup
250m/ a mugful of pumpkin puree
1 tsp baking powder
600g Self raising flour (+ more for kneeding)
The pumpkin flavour is fairly subtle- but it lends a moistness and golden colour to the scones, and they are really very more-ish.
Put the sugar and margarine in a food processor and whizz until mixed, then add the egg, syrup and pumpkin and process until mixed. Now add the baking powder and flour. How much flour you need depends on how wet your pumpkin puree is - keep adding until the mixture starts to form a soft ball of dough, still too soft to roll out. Make a heap of flour on your work surface and empty the dough out. kneed in the flour until it becomes something that is rollable, then roll it our fairly thick - about 1.5 cm. cut out using a 5cm cutter.
I cooked these at about 125 C for about an hour - but thats because its a windy day and my rayburn is feeling the cold... they could probably cope with less time at a hotter temperature.
makes about 12
©colour it green 2007