Date And Spice Pumpkin Scones - cooking recipe

Ingredients

500 g pumpkin, Queensland Blue
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups self raising flour
50 g butter, chopped
2 tablespoons caster sugar
1 cup pitted dates, chopped finely
1/3 cup milk, approximately

Preparation

Steam or microwave coarsely chopped pumpkin until tender, drain well. Add the cinnamon and salt; mash until smooth, cool to room temperature.
Preheat oven to 200 degrees centigrade. Lightly grease and flour a scone tray.
Sift flour into a large bowl, rub in butter. Add sugar, pumpkin, dates and most of milk. Mix to a soft dough. If dry, add remaining milk.
Gently knead dough on lightly floured surface until smooth. Press dough out evenly about 2 cm thick. Cut out as many rounds as possible using 6cm scone cutter.
Place rounds on prepared tray. Gather remaining dough together and repeat cutting out process as above - handle lightly and gently.
Brush tops of scones with a little milk.
Bake in moderately hot oven for about 25 minutes.
Serve warm with butter.