Preheat oven to 225 degrees.
Combine butter and sugar in a bowl. Add egg, spice and pumpkin and beat. Stir flour through the mixture and turn out onto a bench. Flatten dough until about 1 inch thick, adding more flour if you need to. Flour the rim of a glass and cut out each scone. Place on a greased tray, leaving a cm between each scone, and bake for 10-20 minutes, until cooked and brown on top.
They were nice and flavoursome, especially with a dollop of butter and a drizzle of golden syrup.
And remember, “There’s cream in them thar hills!”