Preheat the oven to 425°. Meanwhile beat together butter, sugar and salt with electric mixer until light and fluffy. Add the egg, then pumpkin. Stir in the flour. Turn dough onto a floured board, flatten the top and roll out to ¾ of an inch thick. Cut the dough into circles (You can use a cookie cutter, but I just use a juice glass turned upside down).

Line an oven tray with parchment paper.  Place the scones on the tray about an inch or so apart. Put the tray on the highest shelf in the oven for 15-20 minutes until they reach a golden brown.

Remove from oven, allow to cool on a wire rack, and then serve with butter and a good strong cup of tea.