This is a favorite scone recipe for the old timers. I don’t know why, but the old fokes love pumpkin scones. I have found that plain butter tastes better than cream on pumpkin scones.

Roast the pumpkin on a low heat till the pumpkin becomes soft. Place the flour, baking powder, sugar and butter into a pastry mixer and mix with a paddle for 5 minutes. Add the roasted pumpkin and leave for the liquid.

Mix the yoghurt, eggs and milk in a small bowl and add into the dry ingredients. Mix all the ingredients together for 2 minutes and place the pumpkin scone mix onto the bench dusted with flour. Take a scone cutter and cut out the pumpkin scones and place them onto a greased baking tray. Bake the pumpkin scones on 365F in an oven for 18 minutes. Take the scones out of the oven and cool the scones on a wire cooling rack.

2 ½ pounds bakers flour

2 ounces baking powder

8 ounces butter

5 ounces sugar

2 cups roasted pureed pumpkin

1 pound, 2 ounces yoghurt

5 large eggs

1 ¼ cups full cream milk

Time to make 1 hr makes approx. 60 scones