Sweet Pumpkin Scones

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

Cream together the softened butter and sugar in a large mixing bowl until light and fluffy, about 2-3 minutes. Beat in the egg, then stir in the corn syrup until fully incorporated.

Add the mashed butternut squash or pumpkin to the butter mixture and blend until smooth.

In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, ground nutmeg, and ground ginger.

Fold the dry ingredients into the wet mixture using a spatula or wooden spoon until just combined. Gradually add the milk, stirring gently until a soft dough forms that holds together.

Turn the dough out onto a lightly floured surface and gently knead 2-3 times to bring it together. Pat the dough into a flat round about ¾ inch thick.

Cut the dough round into 4 equal wedges using a sharp knife, as if cutting a pie. Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 16-18 minutes, or until the scones are lightly golden on top and a toothpick inserted into the center comes out clean.

Remove from the oven and allow the scones to cool on the baking sheet for 5 minutes before serving warm.