Preheat your oven to 425°F (see note below).

Whisk together the flour, sugar, baking powder, salt and spices in a large mixing bowl. Work in the butter using a pastry cutter until the mixture is a little crumbly. You can use your hands, too, to distribute the butter a little better but unevenly crumbly would be okay. Stir in the grated cheese.

In a separate bowl, whisk together the pumpkin and 2 eggs until the mixture is smooth then add to the dry ingredients and stir together. At this point the mixture will seem dry with a bit unincorporated dry ingredients. Add 1/8 cup of the milk then stir together again. I ended up adding the other 1/8 cup milk and combined the dough with my hands (in the bowl using a kneading motion). The mixture will be moist and stick to your fingers if you used the entire 1/4 cup milk. This is okay.

Line 2 baking sheets with parchment paper or a silicone mat.

Scrape the dough onto a lightly-floured work surface. Bring the dough together into a round and flatten with your hands until the dough is roughly 1/2 - 3/4 inch thick. Using a 2-inch round cookie cutter, cut a piece of the dough and transfer onto your lined baking sheet. I was able to get 19 pieces by reshaping the scraps of dough and using it until it was all gone.

Brush the tops with a little milk and bake in the oven for 11 - 13 minutes or until the scones are golden.

Serve warm.