Pumpkin scones will be forever associated with Lady Florence Bjelke-Petersen, the widow of one of Australia's most notorious politicians. Her recipe is here, but I prefer mine (adjusted over the years) as it has more pumpkin, no sugar, and is easier to make.
900 g pumpkin, peeled and cut into chunks
50 g butter
4 cups wholemeal flour
4 tsp baking powder
Microwave the pumpkin until it is soft, then mash roughly and stir the butter in so it melts through. Cool the mixture a little, then beat the eggs in. Add the flour, baking powder and salt and mix well, adding up to half a cup of milk if required to make a soft dough. Turn onto a floured tray and pat into a square or round about 3 cm thick. Bake at 200 degrees C for about 20 minutes. Cool a little, then break into chunks and serve with butter.
I like to freeze buttered scones to take to work for lunch.