Pumpkin Scones with Two Flavoured Topping

• 30g butter
• 2 tablespoons caster sugar
• 1/2 cup mashed pumpkin
• 1 egg, lightly beaten
• 1/2 tablespoons milk
• 2 1/2 cups self-raising flour, sifted
• 2 tablespoons milk, extra
• Lemon and Cumin Topping
• 125g block PHILADELPHIA Cream Cheese, softened
• 1 teaspoons lemon juice Safeway 4 ct For $5.00 thru 02/09
• rind of 1 lemon
• 1/2 teaspoon cumin
• Bacon and Chive Topping
• 125g block PHILADELPHIA Cream Cheese, softened
• 2 teaspoons lemon juice Safeway 4 ct For $5.00 thru 02/09
• 2 rashers bacon, chopped and fried
• 2 tablespoons finely chopped chives

1. Cream the butter and sugar together until light and creamy.
2. Mix in pumpkin, egg and milk.
3. Gently fold in flour until soft dough is formed.
4. Turn onto a floured board and knead lightly.
5. Roll out until the dough is 2cm thick, cut into rounds with a 4.5cm cutter.
6. Place on greased trays and brush with a little milk.
7. Bake at 220C for 10-12 minutes or until golden brown.
8. Cut the scones in half and fill with the fillings.
9. Fillings: Combine all ingredients in a small bowl.

butter, caster sugar, pumpkin, egg, milk, flour, milk, lemon, cream cheese, lemon juice, cumin, bacon, cream cheese, lemon juice, rashers bacon, chives

Taken from www.kraftrecipes.com/recipes/pumpkin-scones-two-flavoured-topping-103621.aspx (may not work)