Pumpkin Scones

This is one of our favourites especially for breakfast or even for morning/afternoon tea, served with jam and cream. I've made these several times already - and still I'm making every now and then (as popularly demanded by my husband). :-) They said that pumpkin scone is a Queenslander thing as Queensland is abundant with pumpkins. But then again it's abundant with so many other farming products. Anyway, this one is real easy to whip up - so very convenient for a busy professional like me. :-)

Ingredients:

2 1/2 cups self raising flour

1/2 cup instant full cream milk powder

45 grams butter

1 cup mashed cooked pumpkin

1/4 cup sultanas or raisins

1/3 cup water

1. Preheat oven to 200 degress celcius.

2. Sift flour into a large bowl, add the milk powder. Rub in butter lightly with fingertips.

3. Add pumpkin, sultanas or raisins and water. Mix to a soft dough.

4. Turn out onto a floured surface, knead lightly. Pat dough out until 2 cm thick. Cut into rounds using a cutter (about 5 cm).

4. Place scones close together on grease baking tray. Brush with fresh milk.

5. Bake for 12-15 minutes or until golden.

6. Serve with strawberry jam and cream.