Pumpkin scones

I have two versions of pumpkin scones, one savory and one sweet.

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 or butter, for serving (opt.)

• 1. Preheat oven to 220 degrees C (430 degrees F).
• 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 1.5cm.
• 5. Using a 5cm scone cutter, press out 12 rounds.
• 6. Place these on a lightly floured baking tray and bake at 220 degrees for 12-15 minutes or until golden.
• 7. 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 all-purpose 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)

Stir together the sugar, flour, baking soda, salt, ground nutmeg and ground ginger.

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).

Bake at 230 degrees C (450 F degrees) for 18 minutes.