MAKES 6–10 // HANDS-ON 20 min // HANDS-OFF 15 min

INGREDIENTS
250g self-raising flour
1 tsp baking powder
1 tbsp sugar
½ tsp salt
1 egg
250 ml pumpkin purée (±300g pumpkin)
125 ml amasi (if needed)

METHOD
1. Preheat oven to 200°C.
2. Sift flour, baking powder, sugar and salt in a bowl.
3. In a another bowl, whisk the egg, then add pumpkin purée.
4. Add the pumpkin mixture to the dry ingredients. Do not overmix. If the dough is too dry, add the amasi bit by bit until the mixture is soft, but not sticky.
5. Form the dough into 6 large or 10 small scones, by patting it to about 1½ cm thick and cutting it as desired. Try to handle the dough as little as possible.
6. Bake for 10–15 minutes.