Method

• 1.
  Place pumpkin in a microwave safe bowl, cover, and cook for 4 minutes on high or until completely tender. Alternatively, roast pumpkin until very tender. Once cool, drain pumpkin on a paper towel and ring out any excess moisture.
• 2.
  Place flour in a large bowl. Coarsely grate the cold butter, add to the flour and toss to coat. Using your fingertips, rub butter into the flour until the texture of coarse crumbs. Add the milk and a pinch of salt and stir until the mixture comes together.
• 3.
  Preheat oven to 180°C fan-forced. Now, choose between the sweet and savoury versions.
• 4.
  If you are making the savoury version, add the cheese, thyme, pepper and another pinch of salt. Knead lightly to form a soft dough. Roll the dough out until 3.5cm-thick. Using a floured, 6cm round cookie cutter, cut the scones. Place on a lined baking tray, leaving a 2cm gap between each. Re-roll any leftover dough and cut into rounds. Brush scones with extra milk and scatter with extra cheese, then bake for 20-25 minutes until cooked through. Remove and set aside to cool. Serve warm with butter and salt flakes.
• 5.
  If you are making the sweet version, add the brown sugar, pecans and cinnamon. Knead lightly to form a soft dough. Roll the dough out until 3.5cm-thick. Using a floured, 6cm round cookie cutter, cut the scones. Place on a lined baking tray, leaving a 2cm gap between each. Re-roll any leftover dough and cut into rounds. Brush scones with extra milk and scatter with extra pecans and sugar, then bake for 20-25 minutes until cooked through. Remove and set aside to cool. Serve warm with cream and maple syrup.