For the pumpkin scones, beat the butter with honey and orange zest until creamy. Gently add the pumpkin puree, beaten egg and milk. Sift in flour and salt, knead into a dough.
Roll out the dough on a floured board to a thickness of 20 mm and cut out circles about 4 cm in diameter.
Brush with a little milk.
Bake the pumpkin scones on a greased baking tray at 220 degrees for about 15 minutes.
Preparation Tip:
Serve the pumpkin scones with butter.
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