Cookbook:Sweet Pumpkin Scones

Ingredients

 * ¼ cup butter or margarine, softened slightly
 * ¼ cup white sugar
 * 1 egg
 * 2 tbsp corn syrup
 * 1 cup cooked, mashed butternut squash, pumpkin, or other squash
 * 2 ⅔ cups all-purpose flour
 * 2 tsp cream of tartar
 * 1 tsp baking soda
 * 1 pinch salt
 * ½ tsp ground nutmeg
 * 1 pinch ground ginger
 * ⅓ cup milk (or less)

Procedure

 * 1) Stir together the flour, cream of tartar, baking soda, salt, ground nutmeg and ground ginger.
 * 2) In a separate bowl, beat butter and sugar together with an electric mixer.
 * 3) Add in the egg and corn syrup, and mix with a spoon to prevent over-mixing.
 * 4) Stir in the squash and half of the sifted dry ingredients.
 * 5) Add the rest of the dry ingredients with just enough of the milk to make a soft dough. If it is too sticky to work, add a sprinkle (or two) of flour.
 * 6) Knead only a little, gently, until you can pat it out into a big flat rectangle about ¾ inch thick.
 * 7) Cut into 12 pieces with a floured knife. Transfer to a lightly greased oven tray.
 * 8) Bake at 230°C (450°F) for 18 minutes.