Pumpkin Scones

Ingredients

16Scones

• 150g Mashed Kabocha(Japanese squash)
• 35g Salted butter
• 25g Sugar
• 140g Flour
• 3g Baking powder
• 30-40g Milk

Directions

①Peel the Kabocha and Cut into 2cm thick pieces.
②Microwave until Kabocha are tender.
③Mash the Kabocha. Add butter and sugar and mix well.
④Chill in the refrigerator for 30 minutes.
⑤In a bowl, mix flour and baking powder with a hand.
Preheat the oven to 374 °F/190℃.
⑥Add ④ to the mixture.
⑦Add milk and mix.
*If the dough is too soft, add flour.
⑧Flatten the dough and cut in two.again,repeating this step 4 -5times.
(Sprinkle Bread flour to prevent the dough from sticking)
Make it square and flatten(4.7in squares)
⑨Cut into 16 pieces.
Place scones on a prepared tray.
⑩Bake for 16-18 minutes or until golden.