Step 1

Preheat oven to 240°C/475°F. Lightly grease two 20cm (8-inch) round cake pans.

Step 2

Beat butter and sugar in small bowlwithelectricmixeruntillight and fluffy; gradually beat in egg. Transfer mixture to large bowl.

Step 3

Stir in pumpkin, then dry ingredients and enough milk to make a soft sticky dough. Knead dough quickly and lightly on floured surface until smooth.

Step 4

Press dough out evenly to 2cm (¾-inch)thickness.Dip5cm(2-inch) round cutter into flour; cut as many rounds as you can from the piece of dough.

Step 5

Place scones side by side, just touching, in pan. Gently knead scraps of dough together; repeat pressing and cutting out of dough. Place rounds in pan; brush tops with a little extra milk.

Step 6

Bake scones about 15 minutes.