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 the dough as this will result in dense, heavy scones.
Turn out onto a lightly floured work surface and pat down to approximately 1"/2.5cm 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.
Alternatively you can pat the dough down gently to form a circle as shown in the recipe post. Then cut the round into 8 or 10 scones using a sharp knife.
Bake at 200CFan oven for 15-18 minutes, they should rise and be golden in colour.