Pumpkin Challenge Day 22 - Pumpkin Drop Scones

If you fancy a nice easy recipe for using pumpkin puree, it is hard to find something more straightforward than pumpkin drop scones. Quick and simple to make and then quick and simple to serve. They are also a great way to showcase a tasty homemade jam. Although strawberry or raspberry may be obvious choices for scones, these ones also work very well with plum jam or, better still, plum and cinnamon jam.

Pumpkin drop scones (makes 12-16)

9 oz (250g) pumpkin puree

1 whole egg and 2 egg yolks

7 oz (200g) self-raising flour

1 teaspoon ground cinnamon

2 fl oz (55ml) condensed milk

3 oz (85g) sultanas (optional)

Preheat oven to 200°C, gas 6 and grease a large baking sheet. Place all the ingredients in a food processor and blend together. Dollop spoonfuls onto the baking sheet then bake for 12-15 minutes until risen and golden. Use a palette knife to remove them from the baking sheet and cool on a wire rack. Can be eaten plain, with butter, jam or cream and can also be toasted.