Instructions: Mini pumpkin scones

• Sift the flour and baking powder into a bowl. Add the salt, sugar and cold butter cut into small pieces. Briefly mix with your hands until the butter has crumbled.
  
• In a second bowl whisk the eggs, pumpkin puree, milk and lemon zest.
  
• Pour the pumpkin mixture into the bowl with the flour and stir until incorporated. The dough will be very sticky. Do not add more flour.
  
• Pour everything on a generously floured surface. Sprinkle with more flour and roll out the dough into a half inch sheet. Cut the desired size using a sharp edge glass or a cookie cutter. Put the mini scones on a baking tray lined with baking paper gently removing the excess of flour.
  
• Preheat oven to 220° C and bake the scones for about 12 – 15 minutes. In my opinion they are most delicious while still hot.