Sweet Pumpkin Scones

Instructions

1. Stir together the flour, cream of tartar, baking soda, salt, ground nutmeg and ground ginger.
2. 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).
3. Stir in the squash and half of the sifted dry ingredients.
4. 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.
5. Knead only a little, gently, until you can pat it out into a big flat rectangle about ¾” thick (just under an inch).
6. Cut into 12 pieces with a floured knife. Transfer to a lightly greased oven tray.
7. Bake at 230°C (450°F) for 18 minutes.