These scones came about as an experiment to use up some leftover roast pumpkin, and I was really pleased at how well they turned out! Although they're a savoury scone, roasting the pumpkin brings out the sweetness so they'll probably work as a sweet scone as well.
1 cup cooked pumpkin
1 medium egg
¼ cup olive oil
1½ cups wholemeal flour
1½ teaspoons baking powder
¼ teaspoon salt
Preheat oven to 200°C.
Mash pumpkin in a bowl, then whisk in egg and olive oil.
Sift in flour, baking powder and salt, then fold into liquid ingredients.
Turn mixture out onto a floured bench or board and roll out to around 2cm thick.
Cut or form into rounds, and arrange onto a lined baking tray.
Bake for 10-15 minutes, until starting to turn golden brown.
Makes about 6 scones