Pumpkin scones

The savory:

2 cups self-raising flour, sifted 1/4 cup skim milk powder 2 spring onions,
chopped (aka shallots, green onions) 1/4 teaspoon ground nutmeg 3/4 cup cold
cooked pumpkins 1/2 cup buttermilk 1/2 cup natural mineral water

   cottage cheese, for serving

1. Preheat oven to 220 degrees C. 2. Combine the flour, milk powder, onion
and nutmeg. 3. Fold through the pumpkin, buttermilk and mineral water to
make the dough. 4. Pat out the mixture onto a lightly floured board and roll
out to a thickness of about 1. 5. 5cm. 6. Using a 5cm scone cutter, press
out 12 rounds. 7. Place these on a lightly floured baking tray and bake at
220 degrees for 12-15 minutes or until golden. 8. Serve with dollops of
cottage cheese or butter.

The sweet:

1/4 cup butter or margarine, softened slightly 1/4 cup sugar 1 egg 2
tablespoons corn syrup 1 cup cooked, mashed butternut squash or pumpkin or
"whatever" 2 2/3 cups plain flour 2 teaspoons cream of tartar 1 teaspoon
baking soda pinch of salt 1/2 teaspoon ground nutmeg pinch of ground ginger
1/3 cup milk (or less)

Sift together the dry ingredients.

In a separate bowl, beat butter and sugar together with an electric mixer.
Add in the egg and corn syrup. (Mix the rest with a spoon so it won't be
over mixed.) Stir in the squash, and half of the sifted dry ingredients.

Add the rest of the dry ingredients with just enough of the milk to make a
soft dough. If it is too sticky to work, add a sprinkle (or two) of flour.

Knead only a little, gently until you can pat it out into a big flat
rectangle about 2 cm thick (just under an inch). Cut into 12 pieces with a
floured knife. transfer to a lightly greased oven tray (I used my large
pizza pan, which only just accommodated them) and bake at 450 F degrees for
18 minutes.

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