(This recipe is kindly provided by Great Southern Groves.)
Preheat oven to 200C.
Whisk the olive oil, sugar and boiling water together. Add egg and whisk well. Add pumpkin and then flour and stir with a butter knife.
If the mix is too stiff, add a dash a milk. If it’s too wet, add a little more flour – it all depends on your pumpkins. This is a fairly wet mixture compared with normal scones.
Tip the mixture onto a lined tray and shape into a disk about 5cm thick. Flour a sharp knife and cut into wedges. Or, if you prefer, you can shape large dessert spoon amounts evenly across the tray.
Bake for 10 to 15 minutes or until golden and the scone sounds hollow when you tap it with a spoon.
Enjoy with a generous amount of butter while still warm.
Winter is the perfect time to enjoy pumpkin scones. Whether you make them as a wheel or individual drops, they are delicious served warm with butter.