Preheat your oven to 220C

Place sifted flour, salt, baking powder and mustard powder into a large bowl. Add the butter and rub together with your fingers until you have the texture of breadcrumbs.

Add 2/3 of the grated cheese to the mixture.

Add the pumpkin purée and milk mix together quickly using a knife. Try not to overwork the dough.

Tip onto a floured surface and quickly bring together into a disc shape about 2.5cm deep.

Using a 6cm cutter cut out 4 scones. Bring the remaining mixture together and cut out two more. Don't twist the cutter as your scones won't rise.

Brush the top of each scone with a little milk and top with the rest of the grated cheese.

Place the 6 scones on a baking sheet evenly spaced snd cook in your preheated oven for 12-15 minutes. Make sure they are booked through by tapping the bottom. They should sound hollow.

Enjoy straight from the oven spread with butter, topped with more cheese and a dollop of chutney! Best served straight away although will keep in a Tupperware for a day or two.