These are a favourite where and whenever we make them. My mother has been making them for many, many years and the recipe is always in hot demand. For those in the US where pumpkin is available all year round in cans you have the benefit of ‘on demand’ production. Here in NZ we are limited by the seasons.
50g/2oz of butter
1/2 cup of sugar (increasingly I use Muscavado)
1 cup of cold, mashed pumpkin
2 cups of white flour
4 teaspoons of baking powder.
Cream the butter and sugar until light and fluffy, Add the egg and beat smooth before mixing in the pumpkin. Flour and baking powder together and mix thoroughly. Turn out the dough onto a flour coated surface and roll out until about 3/4 inch thick. Cut to suitable sizes and bake at 250C for 10-12 minutes.
I have a pizza stone I like to preheat and use to cook my scones on. It makes for a nice, even heat and turns out a great result.
Keep your powder (and flour) dry. Jeff.