Technical Stages :

• Peel the pumpkin and remove the seeds.
• Dice 200 g of the flesh.
• Place the dices in a stewpan and cook covered for about 20 minutes on very low heat.
• Blend the flesh into a purée and continue to cook until the purée thickens.
• Add the egg and honey to the cooled purée.
• In a bowl, mix the flour, baking soda, and salt.
• Add the softened butter by combining the ingredients with your fingers.
• Add 3 tablespoons of milk, raisins, and nutmeg.
• Add the pumpkin purée.
• Spread out the dough on a floured working surface.
• Using a cookie cutter, cut circles.
• Place them on a buttered baking sheet.
• Brush the surfaces of the scones with milk using a brush.
• Bake in hot oven, 210°C for 20 minutes.
• When finished, leave to cool a bit and serve at tea time.