Beat the egg in the small silicone mixing bowl using the silicone whisk
Cream the butter and sugar in the large silicone mixing bowl using the whisk or wooden spoon.
Next fold in the cooled mashed pumpkin followed by the flour using the narrow silicone spatula or a knife.
Add enough milk, to make a firm dough. Do not overwork the dough.
Pat out onto a floured baking sheet to about 3cm thick and cut into rounds using a cutter and place close together in a WARMED Saute Pan.
Or leave dough in the large mixing bowl and add some extra flour down beside the dough and using 2 spoons scoop a spoonful and roll in the flour and then place in the pan and repeat until all dough is used and the pan is covered.
Place lid on, vent closed and cook on medium till the lid is touch hot. (approx 5 min) then turn heat down to a lower temperature and cook till the top of the scones are not sticky. (approx 15min)
Next turn onto a plate and then slide back into the hot pan to brown the other side. Leave the lid off to keep the base of the scones from going soft. (approx 5/10 mins)
Turn out onto a plate, break apart and serve hot with butter. Enjoy they are very light and fluffy.