Pumpkin & parmesan scones

Ingredients

¼ cup	Icing sugar
30 g	Butter
1	Egg
¾	Pumpkin, cold, mashed (Main)
½ tsp	Ground nutmeg
2 ½ cups	Self raising flour
⅓ cup	Milk, plus extra for glazing
2 Tbsp	Parmesan cheese, finely grated
2 pinches	Salt & freshly ground pepper

Directions

1. Preheat oven to 200C. Grease a 22cm square cake pan. Beat butter, sugar and egg until light and fluffy. Stir in pumpkin.
2. Sift in flour and nutmeg and add milk. Use knife to cut milk through flour to make a soft, sticky dough.
3. Turn dough on to floured surface and knead gently until smooth. Press dough out to 2cm thickness. Cut into 5cm rounds. Place rounds in pan. Knead scraps together and repeat.
4. Brush scones with milk. Sprinkle with cheese, pepper and salt.
5. Bake for 25-30 minutes. Serve warm.