Preheat oven to 240°C (200°C fan forced). Grease a deep 19cm (8-inch) square cake pan. Coarsely chop pumpkin, boil, steam or microwave pumpkin until just tender, drain. Mash pumpkin in a small bowl, cool 10 minutes.

Place flour and sugar in a medium bowl, use fingertips to rub in butter until mixture resembles breadcrumbs. Stir in grated cheddar, parmesan and the mashed pumpkin. Make a well in the centre of the mixture, add only enough milk to mix to a soft, sticky dough (you'll need approximately ½ cup milk).

Turn dough onto a lightly floured surface, knead lightly until smooth. Press dough out into a 2cm (¾-inch) thickness; cut 16 x 4.5cm (1¾-inch) rounds from dough. Place scones, side by side just touching, in prepared pan, sprinkle with extra grated parmesan. Bake, uncovered, for 20 minutes.