(makes 8)
Ingredients:
2 cups self-rising flour
1 cup cooked and pureed winter squash
¾ ounce cold unsalted butter, chopped
1 tablespoon chopped sage
1-2 tablespoons milk
Directions:
1. Preheat the oven to 350 F. Line a baking tray with baking paper.
2. Sift the flour into a a bowl with a pinch of sea salt. Using your fingertips, rub the pumpkin and butter into the flour, then stir in the sage.
3. Bring the mixture together with a little milk, then turn out onto the baking tray. Shape into a round and roll out to about 1 ¼ inches thick.
4. Gently mark or cut the scone into eight wedges. Bake for 15-20 minutes, or until lightly browned and cooked through. Serve warm.