Keep butter and flour refrigerated until use. Mix milk and half of the beaten egg (1/2 egg) to prepare egg mixture.

Remove seeds from pumpkin, cut into bite-sized pieces, peel, and microwave for 3 minutes at 600W. Mash until smooth, then mix in sugar and salt. Add milk and egg mixture, blending until smooth.

In a separate bowl, mix the flours and baking powder. Add butter and cut into the mixture until it resembles coarse crumbs.

Add the pumpkin mixture to the flour mixture and lightly combine. Transfer dough to a floured surface and fold it three times, flattening to a 20cm diameter each time.

Roll dough into a rectangle about 2cm thick and cut into 6 equal pieces. Brush the surface with the remaining beaten egg and sprinkle pumpkin seeds.

Place scones on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C for 10–15 minutes until golden brown.