Sweet Pumpkin Scones

Info
Cook Time: 30 minutes

Serves: 12

Ingredients

 * ¼ cup butter or margarine, softened slightly
 * ¼ cup sugar
 * 1 egg
 * 2 Tbsp. corn syrup
 * 1 cup cooked, mashed butternut squash, pumpkin, or other squash
 * 2⅔ cups all-purpose flour
 * 2 tsp. cream of tartar
 * 1 tsp. baking soda
 * pinch of salt
 * ½ teaspoon ground nutmeg
 * pinch of ground ginger
 * ⅓ cup milk (or less)

Directions

 * 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.

Source
Pumpkin Scones from the Wikibooks Cookbook—source of original article, licensed under the GNU Free Documentation License.