Originally from the ABC website, but they have since taken it down. The tastiest pumpkin scones are made with roasted, rather than boiled pumpkin. Make pepitas at the same time as a snack. Serve with fresh cream and rosella jam.

You need:

1 tablespoon butter
1/2 cup sugar
1/4 teaspoon salt
1 egg
1 cup mashed pumpkin (cold)
2 cups Self raising flour

Method:

Beat together butter, sugar and salt with electric mixer. Add egg, then pumpkin and stir in the flour.

Turn on to floured board and cut.

Place in tray on top shelf of very hot oven 225-250c for 15-20 minutes

 
 

I've tried this recipe from the Burke's Backyard website when I had a glut of eggs and lemons. It is extremely good. This makes two puddings that serve 3-4 people each.
http://www.burkesbackyard.com.au/2002/archives/2002?p=715