Pumpkin Scones


1 can Farmer’s Market organic canned pumpkin (for a little more spice use pumpkin pie mix)
1 tablespoon butter
1/2 cup sugar
1 egg
2 cups flour, self-rising
1/8 teaspoon Salt


Grease a scone tray or baking tray. Cream together the butter and sugar until light and fluffy. Add egg and beat well. Add pumpkin, flour and salt and fold in by hand. Knead lightly and cut into 1-inch squares. Place close together on the scone tray and bake at 425ºF until well risen and golden on top (about 15 minutes). Serve hot, with butter.

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