Date And Spice Pumpkin Scones

• 500 g pumpkin, Queensland Blue
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 cups self raising flour
• 50 g butter, chopped
• 2 tablespoons caster sugar
• 1 cup pitted dates, chopped finely
• 1/3 cup milk, approximately

1. Steam or microwave coarsely chopped pumpkin until tender, drain well. Add the cinnamon and salt; mash until smooth, cool to room temperature.
2. Preheat oven to 200 degrees centigrade. Lightly grease and flour a scone tray.
3. Sift flour into a large bowl, rub in butter. Add sugar, pumpkin, dates and most of milk. Mix to a soft dough. If dry, add remaining milk.
4. Gently knead dough on lightly floured surface until smooth. Press dough out evenly about 2 cm thick. Cut out as many rounds as possible using 6cm scone cutter.
5. Place rounds on prepared tray. Gather remaining dough together and repeat cutting out process as above - handle lightly and gently.
6. Brush tops of scones with a little milk.
7. Bake in moderately hot oven for about 25 minutes.
8. Serve warm with butter.

ground cinnamon, salt, flour, butter, caster sugar, dates, milk

Taken from www.food.com/recipe/date-and-spice-pumpkin-scones-414908 (may not work)