Lady Florence Bjelke-Petersen's Famous
Pumpkin Scones
Tu 28/5/13 to Th 06/6/13
You need:
1 Tblsp butter
¾ brown cup sugar
¼ teaspoon salt
2 eggs
1 cup mashed pumpkin (cold)
4 cups Self raising flour (2½ cups white plus 1½ cups
wholemeal)
Method:
Beat together butter, sugar and salt with whisk.
Add egg, then pumpkin and stir in the flour.
Turn on to floured board and mould into small balls.
Place onto an oiled baking tray
Place in tray on top shelf of very hot oven 225-250c for 15-20 minutes.