Boil or steam the pumpkin until soft, mash and refrigerate to cool.
Preheat the oven to 200°C and line a baking tray with compostable baking paper.
In a large bowl, combine flour, bush herbs, and salt.
Cut the chilled butter into small cubes, then use your fingertips to rub into the flour until it resembles fine crumbs and all the butter is incorporated.
Fold in the cooled pumpkin, cheese and milk.
Place the dough onto a floured surface and knead it gently into a ball. Be careful not to overwork it or your scones will become tough when baked. Roll out the dough to 2-3cm thickness and then cut with a round cutter.
Transfer to the baking tray, brush lightly with milk and sprinkle with extra grated cheese.
Bake for 15-20 minutes, until nicely risen and golden on top.
