1/2 tsp fresh grated nutmeg (if not fresh grated then use 1/4 teaspoon ground)
3/4 tsp ground cinnamon
50g cold unsalted butter
1 medium egg
150g pumpkin puree (we like Libby's brand)
In a large bowl add the flour, sugar and spices. Rub the butter into the dry mixture using your fingertips until it resembles fine breadcrumbs.
In a separate bowl combine the buttermilk, egg and pumpkin puree. Mix the wet ingredients into the dry mixture with a small knife until just mixed. DO NOT OVER MIX as this will make the scones dense.
Turn out onto a lightly floured work surface and pat down to approximately 1 in depth. Cut using a round 2.5 inch scone cutter. Lay onto a baking tray and brush with a bit of leftover buttermilk or milk and top with a few pumpkin seeds to decorate.
Bake at 200 fan oven for 10-12 min or until risen and golden in colour.