Today I adjusted my pumpkin scone recipe to have more pumpkin and less flour than usual. It worked well.
900 g pumpkin, peeled and cut into chunks
50 g butter
3 cups wholemeal flour
3 tsp baking powder
Microwave the pumpkin until it is soft, then mash roughly and stir in the butter so it melts through. Cool the mixture a little, then add the eggs. Add the flour and baking powder and mix well to make a soft dough. Turn onto a floured tray and pat into a square or round about 3 cm thick. Bake at 200 degrees C for about 30 minutes. Cool a little, then break into chunks and serve with butter.
I like to freeze buttered scones to take to work for lunch.
Serve with a rustic salad for a summer dinner