MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Depression-Era Pumpkin Scones Categories: Scones Yield: 1 Batch 2 c Self-raising flour 1 tb Butter 1 c Cooked pumpkin; mashed, - cooled 1/2 c Sugar 1 Egg; beaten 1 tb Water; hot 1 pn Salt Start by creaming together the butter and sugar with 1 tb of hot water. Next, fold in the egg. When the mixture is smooth, gradually add in a little flour, then a little of the cold, mashed pumpkin; a little more flour, a little more pumpkin, until all the flour and pumpkin have been used up. Make sure that each addition is mixed in thoroughly before adding any more. If the mixture seems too stiff, moisten with a little milk, until you have a firm but workable dough. Most recipes tell you to roll out the scone dough and then cut them in to shapes. However, I have found that my scones have a better texture if I avoid handling the dough with my hands. Instead, I follow what my mother used to do. I get 2 tb and make rough blobs, about the size of a golf-ball. OK, so they don't look "pretty" and uniform, but they still cook well and taste delicious! Whichever method you decide to use, pre-heat your oven before mixing your ingredients. The original recipe says the oven should be fairly hot. I use 200°C / 400°F and the middle shelf. A large, flat baking tray is best. These days, it is easy to get non-stick baking parchment, to line the tray but I remember my mother just lightly sprinkling the bare baking tray with some flour, before adding the raw scones. Bake in the "fairly hot" oven for 10 to 15 minutes, until the scones are well-risen and come away clean from the base of the tray. Once cooked, immediately loosen the scones with an egg slice and wrap in a clean tea towel over a cake-cooling rack. These scones are sweet and should be served with plain butter or with a little jam and lots of whipped cream! Freeze any left-overs. They store well and can be gently thawed out by wrapping in tin foil and placed in a slow oven. Alternatively, thaw at room temperature and toast them before serving. Enjoy! Recipe by Country Women's Association of Australia Cookery Book Posted by: Veronica Smith, Dec, 2024 Recipe FROM: MMMMM