In a bowl add the flour, baking soda and baking powder. Mix.

Add the pumpkin puree and the butter. Adjust with salt. Crack the egg in and add the minced sage. 

Mix with a spatula and slowly add the milk a bit at the time.

In few minutes you will obtain a uniform dough, soft but not sticky.

If it’s too sticky (test with your finger if it sticks to your wet hand) add one or two tablespoons of flour.

You want to obtain a soft dough but dry enough to be rolled with your hands on a flat surface dusted with flour. I created a thick 1 inch layer.

Using a round shaped cookie cutter or a glass, cut out the scones and place them on a baking sheet lined with parchment paper. 

Brush the surface of the scones with milk to get a nice shiny finishing.

Bake the scones in preheated oven to 425F for 12-15min.