1.Preheat oven to 220°C/425°F. Grease 22cm (9-inch) square cake pan.
2.Beat butter, sugar and egg in small bowl with electric mixer until light and fluffy. Transfer mixture to large bowl; stir in pumpkin.
3.Add sifted dry ingredients and milk. Use a knife to cut the milk through the flour mixture to make a soft, sticky dough. Turn dough onto floured surface, knead gently until smooth.
4.Press dough out to 2cm thickness, cut out 5cm rounds. Place rounds, just touching, in pan. Gently knead scraps of dough together; repeat process.
5.Brush scones with a little extra milk; sprinkle with combined cheese, pepper and salt.
6.Bake scones about 20 minutes.
The amount of milk you need to add to this scone dough depends on the water content of the pumpkin. The amount you add will vary every time you make these scones.Note