Yield: 12 scones
Preheat oven to 400 degrees F. Cream butter and brown sugar together. Mix in pumpkin. Stir in egg and milk, then add dried fruit or raisins. Sift together flour and salt and add to creamed mixture. Knead a few times on lightly floured surface, then form into a rectangle about 3/4 inch thick. Cut into 2- to 3-inch squares and brush with melted butter. Place 2 inches apart on lightly greased cookie sheet. Bake for 15 minutes. Serve hot, with butter and preserves.
In this issue: Summer Off the Beaten Path
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