pumpkin and lemon myrtle scones

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This pumpkin scone recipe is an old family one of mine, passed down through the generations. It won many a medal for my foremothers at the Brisbane Ekka over the span of the 20th century.

For a different spin on it I have added lemon myrtle, and it brings a whole new element! I can almost hear my great grandmother gasping as she clutches her peacock blue beads...but i think it’s a good gasp :)

"But wait", I hear you say, "that photo - surely that's not a scone! It's baked in one piece! Controversial!" Home bakers of the Inner West, remain alert but not alarmed; I am here to assure you that scones can indeed be baked in one piece.
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Not only does it ensure the most sublime texture and crumb, but it cuts out so much faffing about with cutting the scones into circles and transferring them to the baking tray. You just pile the mixture onto your tray, bake, cool and cut into wedges or squares.
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Ingredients:
1 cup roasted mashed pumpkin, still hot
2/3 cup caster sugar
1 tbsp butter
1 cup milk
1 egg, beaten into the milk
Pinch salt
3 cups wholemeal SR flour
(Can add cinnamon to flour if you fancy)
1 tbsp Lemon Myrtle 

Method:
Place in a mixing bowl the pumpkin, sugar and butter. Stir to blend. Add egg and milk then add flour & salt.

Now, I can't stress this enough - Do not over mix! Stop mixing as soon as ingredients are blended.

Now, here is the plot twist: compared to your garden variety scone, this mixture will be less like a dough and more like a batter. So instead of cutting out individual scones, place the whole mixture onto a baking tray lined with paper or an Agreeno baking mat, then bake in a 220C oven.

It takes about 20 minutes. Poke a toothpick in the centre. When it comes out clean, it's ready to come out. Let it cool on the baking tray for 15 mins before cutting into squares or wedges.

​They're perfect with butter & golden syrup or honey.

PIMP MY RECIPE
Look, I have to tell you that this recipe is amazing as is. But you can definitely add some different dimensions to it. Try a teaspoon of cinnamon added to the flour. Lemon zest and dried lavender also work beautifully. I'd even be so bold as to suggest folding a sprinkling of chai tea into the mix. Make it your own. And please let us know how it goes!