Method

• 1.
  Preheat the oven to 200°C. Dust a baking tray with plain flour.
• 2.
  Put the pumpkin, butter and sugar into a small saucepan and heat over a low heat and stir for just a minute or two until the butter has melted and is well combined with the pumpkin. Transfer to a heatproof bowl and leave to cool.
• 3.
  Add the egg, milk, flour, baking powder and a pinch of salt to the cooled pumpkin mixture and stir with a fork until the mixture just starts to come together to make a wet dough. Tip the dough onto a well-floured work counter and gently press it until it is about 2 cm thick all over. Lightly dust all over with plain flour. Using a biscuit cutter, cut out eight 7cm circles from the dough. Arrange them next to each other on the prepared baking tray. Lightly brush with the extra milk, then bake in the oven for 15 minutes, or until risen and golden.
• 4.
  Transfer to a plate and cover with a clean tea towel. Serve warm, spread with cream.