Peel the pumpkin, remove the seeds and cut into cubes.
Steam for 8-10 minutes until soft. Mash pumpkin through a sieve into a fine and smooth paste.
Put sifted flour, sugar, salt and almonds into a mixing bowl. Rub in butter lightly using your fingers tips until mixture is crumbly. Add pumpkin paste and mix with a spatula, cutting through into the mixture until a sticky dough is formed.
Turn dough out onto a lightly floured tabletop. Combine the dough quickly and lightly together until smooth. Roll out to a thickness of not less than 2cm and cut into rounds with a fluted or plain scone cutter. Gather up the excess dough and lightly press out, then cut out rounds again.
Place scones on greased baking trays. Combine the milk and beaten egg and brush the top of the scones.
Bake in preheated oven at 220°C for 15 minutes or until well risen and golden. Split the scones and serve warm with butter or jam of your choice.