These delicious scones are remarkably light and fluffy.
Like all scones, they are best eaten the day they are made, but freeze well and liven up with a little warming when thawed.
Makes 8 large scones or more little ones
75g/ 1/3 cup castor sugar
300g/2 cups self-raising flour
1/3 nutmeg finely grated or ½ teaspoon ground nutmeg
1 egg, gently whisked
Milk for brushing
1 tablespoon sunflower seeds for sprinkling.
Heat oven to 180 C, line baking tray with greaseproof or baking paper.
Boil the pumpkin for 15 minutes, drain well and place on a double layer of absorbent kitchen paper to cool and remove excess fluid.
Beat butter and sugar in a mixing bowl.
Add egg, beat well.
In a small bowl, mash pumpkin with a fork.
Combine pumpkin with mixture, fold in flour.
Turn dough onto floured surface and gently mould with rolling pin to give a layer 2cm thick.
Cut disks using pastry cutter or small wine glass, arrange on lined baking tray.
Re-mould and cut left over pieces.
Brush surface with a little milk and sprinkle with sunflower seeds.
Bake in centre of oven for 15 minutes
Cool on rack. Serve buttered with jam.