Pumpkin time

For someone who is not a major pumpkin fan, I seem to be doing a lot with it lately. Tomorrow's project is two pumpkin pies, pumpkin scones, pumpkin jam and choc-chip cookies (not pumpkin-related, sorry. Although you could totally moosh some pumpkin into the dough, if you had to).
The scone recipe is Lady Flo Bjelke-Petersen's: she of the famous prize-winning scones and the will of iron. I saw her once in Myer buying stockings, and even though she walked with a cane, she had that glint of steel in her eyes and you knew she just wasn't a woman to be messed with.
The scones were really delicious: soft, puffy, moist and decadent. When I turned them out to cut it was a bit of a trial as the dough was so floppy and soft, but it was worth it. Mmm.

Lady Flo's Pumpkin Scones

• 1 Tblsp butter
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 egg
• 1 cup mashed pumpkin (cold)
• 2 cups self raising flour

Beat together butter, sugar and salt with electric mixer or by hand. Add egg, then pumpkin and stir in the flour.Turn on to floured board and cut. Place in tray on top shelf of very hot oven 225-250c for 15-20 minutes.