Step 1

Preheat oven to 425F / 220C. Lightly butter a large baking tray.

Step 2

Peel, deseed and cube the pumpkin or butternut squash. Roast in the oven for about 20-30 minutes or until soft. Puree with a hand blender or food processor until smooth. Any extra puree can be frozen.

Step 3

Sift the flour, sugar and spices into a bowl.

Step 4

Using your fingertips, rub the butter and flour mixture together until the mixture has the consistency of coarse breadcrumbs.

Step 5

In another bowl, lightly mix together the pumpkin, milk and egg.

Step 6

Pour the wet ingredients into the dry ingredients and combine. Form a ball with the dough, adding a little more flour if the dough is too sticky.

Step 7

On a lightly floured worktop, form the dough into a circle approximately 1/2 inch thick. Cut out scones with a cutter or the edge of a glass dipped in milk. Place on the baking tray and brush with a little milk.

Step 8

Bake for 10-15 minutes. Cool slightly on a wire rack and serve with cream, jam and a cup of tea.