300g Butternut pumpkin, peeled and coarsely grated
3 cups Self-rasing flour
50g Unsalted butter, chopped
1 1/2 tbsp Natvia
1/3 cup Milk
150g Unsalted butter, at room temperature
1/2 tsp ground nutmeg
1 tbsp Natvia
Pre-heat oven to 220C.
Grease base and sides of a 19cm x 30cam lamington pan.
Place pumpkin, flour, butter, and natvia in a food processor. process until mixture resembles fine breadcrumbs.
Add eggs and milk. Pulse until mixture starts to form a dough.
Turn dough out onto a lightly floured bench. Knead lightly. Roll to 3cm thick. Using a 6cm round cutter dipped in four, cut out about 12 rounds, re-rolling remaining dough. Place scones, touching side-by-side, in prepared pan.
Cook in a very hot oven for about 10 - 15 minutes, or until golden brown.
Meanwhile, to make whipped butter, beat all ingredients in a small bowl with an electric mixture until pale.
Split warm scones in half and spread with whipped butter to serve.