First clean the pumpkin, do not boil it, steam it and mash it finely.

Put the cold butter into the sifted flour + sugar + baking powder, finely cut with a scraper, and then soften like a soboro by hand.

In a fluffy dough, combine finely crushed sweet pumpkin and blend.

Then, adjust the concentration by adding milk. I added more milk, and it was so moist and delicious. It was good when it was freshly baked, but the next day, it felt soggy. Please control the concentration of milk.

When dough is lumped together, place in a bag and let rest for 30 minutes.

After a 30-minute pause, you can just bake it, but if you repeat the process of pushing and covering, the more delicious scones will be baked.

You can just cut it with a knife or put it on the mold. I took it with a mini cookie frame. Then it becomes a cute mini scones.

Spread egg mixture thinly and bake in a preheated oven at 180 degrees for 25 minutes.

25 minutes later, sweet pumpkin scones are complete. When I baked it small with a mini cookie mold, it became a cute mini sweet pumpkin scones. I put a little sugar for the amount, but it's pretty sweet. I quite like the natural sweetness of sweet pumpkin, not the sweetness of sugar. Apples jam goes well with sweet pumpkin scones. If you have apple jam, eat it with it.