A deliciously creative use for pumpkin during the fall season, these orangey scones look festive on a platter.
2 oz. butter 1/2 C. sugar 1 egg 1 C. cold mashed pumpkin 2 C. self-rising flour
Cream butter and sugar, add egg. Add pumpkin. Add sifted flour and mix well. Put in Tbs. heaps on a greased pan or in muffin pan. Bake in hot 400 degree oven about 15 minutes. Yield: approximately 12-15 scones