This recipe was given to me 40yrs ago, and I still say it's the best. One thing I know about scones is that they are best cut into squares as you dont have to rehandle the dough which makes the last lot tough. Also a tip is to pat flour onto all cut surface's to seal. Put the baking tray into a preheated oven while making the scone dough. Then lightly dust it with flour before placing your scones onto it. (do this at the bench not like some twit who tried to do it in the oven). These tips will make your scone's rise more.
Good on you for getting a very old recipe for your first stab at makeing pumpkin scone's. - 11 Apr 2010