Instructions

1. Preheat the oven to 180°C.
2. Put the flour, baking powder and salt into a large mixing bowl (no need to sift), add the butter and rub it into the flour using your fingertips until lump free and well incorporated. Stir in the sugar and pumpkin seeds with a wooden spoon.
3. Beat the milk and egg together in a jug.
4. Make a well in the middle of the dry ingredients in the bowl and pour most of the milk and beaten egg in (reserve a little to glaze the scones) and fold this all together until it forms a dough.
5. Dust a clean work surface with flour and scrape the dough out onto it. Dust the dough with more flour and gently knead it into a ball. Roll it out until it is about an inch thick and cut out in circles using a pastry cutter (use up all the dough by reforming and rolling).
6. Place the circles on two greased and floured flat baking trays and use a pastry brush to glaze the tops with the reserved milk and egg mix.
7. Place in the preheated oven for 25–30 minutes until risen and lightly golden, then transfer to a wire rack to cool.