HOME FLIP		PUMPKIN SCONES MAKES: 24 INGREDIENTS 4 cups self-raising flour 2 tablespoons butter 2 tablespoons brown sugar 1 ½ teaspoons cinnamon 1 ½ teaspoons nutmeg 1 ¼ cups mashed pumpkin (cook in water with a little salt salt) 2 eggs, beaten Milk for glazing Butter for serving METHOD Sift flour into a mixing bowl. Add butter and rub into flour with fingertips. Add sugar, spices, pumpkin and eggs and stir well. Turn out onto a lightly floured board and knead until smooth. Roll out to 2-3 cm thick and using a cutter/glass/knife cut into 24 scones. Place on a greased tray and glaze tops with milk or water. Bake in 220 degree oven for 10-15 mins or until golden. Transfer to a wire rack to cool completely. Serve with butter Other good combos: Chives and grated Parmesan cheese Walnuts and parsley