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1
Cut the pumpkin into large chunks and steam until tender enough to mash.
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2
Preheat the oven to 400F (200C).
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3
Mix the flour, baking soda, and salt in a large bowl.
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4
Cut the butter into small chunks and rub it in with your fingertips.
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5
You could do this in a food processor, but it hardly seems worth the washing up.
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6
Crush the pumpkin with a potato masher, then beat in the egg, followed by the milk and thyme leaves.
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7
Scoop this into the flour mixture and mix well.
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8
Season with black pepper.
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9
Warm a heavy, nonstick frying pan with a metal handle over low to medium heat.
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10
Melt a little oil or butter in it, then pile in the dough, and smooth it flat.
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11
Cook over low heat until the underside is pale gold.
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12
Lightly oil a dinner plate.
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13
Loosen the underside of the scone with the help of a spatula.
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14
Put the plate over the top of the pan, then, holding the plate in place, tip the pan so that the scone falls onto the plate.
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15
Slide the scone back into the frying pan and cook the other side for four or five minutes.
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16
Put the pan in the oven for seven minutes, or until the scone is lightly set in the middle.
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17
Turn the scone out of the pan and slice into thick wedges.
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18
Serve warm, with cheese or some grilled bacon.
