YOU WILL NEED: 1 X 6CM FLUTED CUTTER

STEP 1
Heat the oven to 200°C/400°F/gas 6. Spread the pumpkin pieces in a roasting tray and drizzle with a little oil. Season with salt and pepper. Place in the heated oven and roast for 20–25 minutes until
tender. Mash the pumpkin well in the roasting tray or a bowl, then leave to cool completely.

STEP 2
Grease a baking sheet with butter. Sift the flour and ½ teaspoon of salt into a bowl and add the butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs. Use a table knife to mix the mashed pumpkin into the flour mixture. Mix in the Cheddar, sage and a good grating of nutmeg, then add just enough of the buttermilk to bring together and make a soft dough.

STEP 3
Turn out onto a lightly floured worktop and knead briefly until smooth. Form the dough into a ball, then pat it out to about 3cm thickness. Stamp out scones with a 6cm fluted cutter, gathering up the trimmings and kneading them together to make more scones. Arrange on the greased baking sheet. Brush the top of the scones with milk.

STEP 4
Place in the heated oven and bake for about 12 minutes until risen and golden. Transfer to a wire rack to cool.