Steam or microwave coarsely chopped pumpkin until tender, drain well.

Add cinnamon and salt to the pumpkin.

Mash the pumpkin until smooth and cool to room temperature.

Preheat oven to 200 degrees centigrade (392 degrees Fahrenheit).

Lightly grease and flour a scone tray.

Sift flour into a large bowl.

Rub butter into the flour.

Add sugar, pumpkin, dates, and most of the milk.

Mix to a soft dough, adding remaining milk if needed.

Gently knead dough on a lightly floured surface until smooth.

Press dough out evenly to about 2 cm (0.8 inch) thick.

Cut out as many rounds as possible using a 6cm (2.4 inch) scone cutter.

Place rounds on the prepared tray.

Gather remaining dough together and repeat cutting out process.

Handle the dough lightly and gently.

Brush tops of scones with a little milk.

Bake in a moderately hot oven for about 25 minutes, or until golden brown.

Serve warm with butter.