Pumpkin Scones

Lady Florence Bjelke-Petersen, the wife of a former Queensland premier made famous the pumpkin scones. This is a rich version using sour cream for extra flavour.

150 g cooked pumpkin puree, see below
1 T (20 g) butter, melted or milk
125 g (1/2 c) sour cream
225 g (1.5 c) SR flour, sifted
pinch salt

1. Sift flour with salt.
2. Add cream, pumpkin and butter. Mix to a soft dough with a wooden spoon. Do not overwork.
3. Place dough on a floured surface. Using floured hands, pat dough out to 2 cm thickness.
4. Cut into 5 cm rounds.
5. Place on buttered baking tray.
6. Brush with milk.
7. Bake at 220 degrees Celsius for 10-15 minutes until golden and bottoms sound hollow when tapped.

Pumpkin Puree
Place 250 g of pumpkin in a glass bowl. Add 1 T of water. Cover. Microwave for 4 minutes until soft. Drain. Push through a sieve. Discard the skin. Yields about 150 g puree.