Pumpkin Scones

1 1/2 ounces butter
2 tablespoons brown sugar
1/2 cup mashed, cooked pumpkin
1 egg, beaten
1/2 cup milk
2 1/2 cups self-rising flour
Pinch of salt
Melted butter (for glaze)

Preheat oven to 400 degrees F.

Cream butter and sugar, then mix in pumpkin. Stir in egg and milk. Sift in flour and salt and add to creamed mixture. Knead a few times on a lightly floured surface, then pat out to a rectangle about 3/4 inch thick. Cut rounds with floured cutter or into squares with a sharp knife. Brush with melted butter. Bake for 15 minutes until well risen, golden brown on top and cooked through. Serve hot, split and buttered.

Serves 4 to 6.