Preheat the oven to 190°C (fan forced). Grease and flour a medium size, high sided baking pan and set aside.

Sift the flour and mixed spice into a large bowl. Add the chopped butter and then use your fingertips to rub the butter into flour until the mixture resembles breadcrumbs.

Stir in sugar, then make a well in the centre of the dry ingredients. Add the pumpkin,1 beaten egg and milk. Stir to form a sticky dough. Be careful not to over mix as the scones will be tough.

Turn the dough onto a floured surface and gently knead to bring dough together to form a circle. Press out to a 2cm thick round with your floured hand. Use a 5.5cm round cutter to cut out rounds. Knead offcuts together and press out dough to continue cutting out more scones.

Place the scones into prepared pan, directly against each other. Brush with remaining beaten egg. Sprinkle with pepitas. Press into dough.

Bake for 15 -20 minutes or until golden. Remove from oven and cool on a wire rack.

Serve warm or at room temperature spread with butter.