A delightful twist on the classic pumpkin scone recipe, perfect for any occasion.
Preheat your oven to 220°C (430°F) and line a baking tray with parchment paper.
Preheating ensures even baking and a perfect rise for your scones.
In a mixing bowl, cream together the butter, sugar, and salt until light and fluffy using an electric mixer.
Use cold butter for a better texture in the scones.
Add the egg and mashed pumpkin to the creamed mixture and mix until just combined.
Avoid overmixing to keep the scones tender.
Gently fold in the self-raising flour and cinnamon until the dough just comes together.
Handle the dough lightly to avoid tough scones.
Turn the dough onto a floured surface and pat it out to about 2 cm thick. Cut into squares or rounds using a pastry cutter.
Dip the cutter in flour to prevent sticking.
Place the scones on the prepared baking tray and bake in the preheated oven for 15-20 minutes or until golden brown.
Rotate the tray halfway through baking for even coloring.
Allow the scones to cool slightly before serving. Enjoy them warm with butter or your favorite spread.
Serve with a dollop of whipped cream for an indulgent treat.
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