Place your baking sheet in the oven and heat the oven up to 220C (200C fan).
Put the pumpkin pieces into a medium saucepan and just cover with water. Bring to the boil and simmer for 10 minutes until just tender. Drain and mash well with a fork. Set aside to cool.
Sift the flour, salt, baking powder, mustard powder and cumin into a large bowl. Add the butter and rub it in with your fingertips until the mixture has a texture of the fine breadcrumbs.
Add ⅔ of the grated cheese to the mixture.
Add warm milk and pumpkin puree to the bowl and using a dinner knife, mix everything quickly. Bring the mixture together quickly with your hands into a smooth ball and place on a lightly floured surface.
Using the heel of your hand, gently press out the mixture to roughly about 2.5cm thick. Using your cutter, cut out 4 scones. Gently press the offcuts together and cut out 2 more scones.
Brush the top of the scones with some milk and sprinkle with the remaining cheese. Take out hot baking sheet from the oven and place your scones on it, making sure they are spaced out. Bake for about 12- 15 minutes until golden and cooked through.
Remove from the oven and enjoy while they are hot!
*You will need 6cm plain or crinkle pastry cutter*Scones are best served straight after baking, but they will keep in the airtight container for up to 24 hours.*Overworking your dough can make scones tough, so use the dinner knife rather than your hands when mixing in the pumpkin and the milk.*Do not twist your cutter when cutting out the scones. Press straight down, to ensure an even rise of the scones.