- ¾ cup cold, cooked pumpkin, mashed
- ¾ cup brown sugar
- 100ml thickened cream
- 200ml ginger beer
- 5 cups self-raising flour
- ½ tsp ground ginger
- ¼ tsp nutmeg
Preheat oven to 220°C (200°C fan forced). Grease and line a baking tray. Place mashed pumpkin and brown sugar in a large bowl. Add the cream and ginger beer and mix to combine well.
Sift over the flour, ½ teaspoon salt, the ginger and nutmeg. Combine well. Turn out dough onto a floured surface. Roll out into a 2.5cm-thick round. Cut out scones with a 6cm cutter. Place on tray and glaze with milk. Push remaining dough together and cut out extra scones.
Bake for 12-15 min. Serve scones warm with butter or cream.