Prepare the pumpkin by cutting it into smaller chunks. Place them into a steamer over simmering water and steam for 15 minutes until very soft and tender.
Turn off the heat and transfer the pumpkin into a mixing bowl.
Use a potato masher or fork to mash the pumpkin. Set aside to cool for 15 minutes before using.
Pre-heat oven to 200ºC (400ºF). Line a flat baking tray with parchment paper, and set aside.
In a large mixing bowl add flour, baking powder, and salt. Whisk until well combined.
Add the chilled cubed butter and using your hands, rub the butter into the flour until it resembles a coarse crumb. About 2 minutes.
Mix through grated cheese.
Make a well in the center and add the cooled mashed pumpkin and the milk. Mix with a wooden spoon until incorporated. Ensuring not to over-mix, it will be a rough dough.
Lightly flour your bench top or a large board.
Transfer the dough onto the floured surface and lightly knead the dough to bring any loose flour back into the dough. The dough is not meant to be completely smooth, it’s ok if there are still some small pockets of flour remaining. Ensure not to over-knead as it will result in tough scones.
Pat the dough out to form a thick disc, approx. 2cm-3cm (1 inch) in height. Transfer dough onto the lined tray.
Using a knife, cut in half and then half the other way to end up with 4 equal quarters. Now cut each of those 4 pieces in half again to create 8 triangles. Refer to the images above for a visual.
Keep scones touching, no need to move them apart.
Brush the tops of each scone with some extra milk.
Sprinkle each with the pepita seeds.
Bake for 20-25 minutes until the tops are lightly golden.
Remove from the oven and allow to cool on the pan for 10 minutes.
Transfer to a wire rack to cool completely or serve your scones warm with a spread of butter if desired.
Store in an airtight container, at room temperature, for 2-3 days. These scones are best consumed when they’re freshly baked! Or warm scones through in the oven or microwave to serve after a few days.