Preheat oven to 450ºF/230ºC. Line baking tray with non stick paper.
Beat butter and sugar until creamy
Add egg and beat well until combined.
Mix in pumpkin.
Fold in flour (or flour/baking powder) and enough milk to make a soft dough.
On a well floured surface, bring the dough together by lightly kneading. I used this word "kneading" very lightly as the dough is quite soft and more or less needs to be just pushed together.
Pat out to 2cm/3/4inch thickness.
Using a 5cm/2inch cutter, cut out scones. Gather up the scraps and continue until you have used up all the dough. I was able to get 12 scones but you may get less if you have pressed out your dough a bit thicker.
Bake for 10 minutes then reduce the heat to 200C/390F and bake for a further 5 minutes.
Remove from oven and immediately place scones in a clean tea towel and wrap until cool.
Serve Pumpkin Scones with Mascarpone Cream and your fav jam.