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| 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. |
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| 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. |
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| 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. |
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| Bake at 200 fan oven for 10-12 min or until risen and golden in colour. |
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