Claudia of Chestofdrawers has generously shared her favorite Fall recipe — pumpkin scones. Claudia is Australian, but now lives in Austria. Her blog is a treat of art, craft and travel photography. She also has this incredible Sound of Music-esq view from her kitchen, where she whips up such sugary goodness. I am going to bake these this weekend. Yum!

Preheat oven to 200° celsius
You need:
1 Tblsp butter
1/2 cup sugar
1/4 teaspoon salt
1 egg
1 cup cooked mashed pumpkin (cold)
2 cups Self raising flour (or 2 cups plain flour plus 1 teaspoon baking powder)
Beat together butter, sugar and salt with electric mixer.
Add egg, then pumpkin and stir in the flour with a spoon.
Turn on to floured board, knead lightly until the dough comes together, roll out to a thickness of 3cm and cut rounds with a cookie cutter. Place scones right next to each other on a baking tray lined with non-stick baking paper
Place tray on top shelf of hot oven for 15-20 minutes. Serve warm or cold with butter and jam.