Preheat oven to 240 C. Lightly grease two 20 cm (8 inch) round cake pans.
Beat butter and sugar in small bowl with electric mixer until light and fluffy; gradually beat in egg. Transfer mixture to large bowl.
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.
Press dough out evenly to 2 cm (¾ inch) thickness. Dip 5 cm (2 inch) round cutter into flour; cut as many rounds as you can from the piece of dough.
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.
Bake scones about 15 mins.
TIP You will need to cook about 250 g (8 ounces) pumpkin for this recipe.