Pumpkin & ginger beer scones

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.