Title: Pumpkin scones
 Categories: Breads, Australian, Usenet
      Yield: 4 Servings
 
      1 T  Butter
    1/2 c  Sugar
      1    Egg
      2 c  Flour, self-raising
      1 c  Pumpkin, cooked
           -(cold), mashed
    1/8 t  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 425 degrees F. until well risen and golden on top (about 15
  minutes).  Serve hot, with butter.
  
  NOTES:
  
  *  Pumpkin scones -- Scones (pronounced with a short `o', rhymes with
  `Fonz') are a popular accompaniment to afternoon tea. They are often
  served with jam and whipped cream. In this variation the scones are
  flavoured with pumpkin. It is not a typical scone recipe.
  
  Pumpkin scones can be eaten in place of bread with a meal.  This
  recipe was made famous by the wife of the Premier of Queensland.
  Yield:  Serves 4-6.
  
  *  To an Australian, a pumpkin is a large round, squat, green or
  blue-green vegetable that is orange on the inside.  There are many
  varieties, all of species Cucurbita maxima.  In North America a good
  substitute is acorn squash (Cucurbita pepo); elsewhere a butternut
  squash (Caryoka nuciferum) would be a fair substitute.
  
  : Difficulty:  easy.
  : Time:  15 minutes preparation, 15 minutes baking.
  : Precision:  approximate measurement OK.
  
  : bob@basser.oz (Bob Kummerfeld)
  : Dept of Computer Science,
  : University of Sydney, Australia.
  
  :