Peter’s Pumpkin Scone

Ingredients

1 ounce margarine

1 ounce sugar

12 ounces self-raising flour

1 tablespoon golden syrup

1 egg

½ teaspoon cinnamon

½ teaspoon grated nutmeg

¼ teaspoon ground ginger

11 ounces well-drained, cooked pumpkin

Method

1. Set the oven on 220°C /425°F / Gas mark 7.

2. Cream together the margarine and sugar.

3. Beat in the egg and pumpkin, making sure that the pumpkin has disintegrated completely.

4. Add the golden syrup and mix it in.

5. Add the flour and mix well. The mixture should be quite stiff. If it is runny, add a little more flour.

6. Spread out in a greased baking tin.

7. Bake for 20 minutes. Then reduce the oven to 190°C/375°F/Gas Mark 5 and bake for a further 10 minutes.

8. Serve cut in slices and spread with butter and/or jam.

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