Prepare all ingredients.

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.

Mix well.

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.