To make the scones: put flour, baking powder and paprika into a large mixing bowl. Add butter and incorporate it into the flour using your fingertips until the mixture resembles breadcrumbs. Add 10g of Red Leicester cheese and the mashed pumpkin & mix into the flour/butter. Gradually add in some milk and knead the scone mixture until it comes together (you may not need to use all of the milk).
While the scones are cooking, make the quick capsicum & chilli relish. Heat the oil in a small saucepan over a medium heat. Add the onion, garlic, chilli, capsicum, salt and pepper. Stir and fry for 5 minutes. Add the vinegar and water, stir, cover and cook for 5 minutes. Set relish aside to cool before serving.
To serve: cut a scone in half, spread some butter over both halves and top with some of the quick capsicum & chilli relish.
*Pumpkin - use approx. 300g raw pumpkin (peeled & seeds removed). Microwave pumpkin in a microwave-proof dish for 4 minutes. Mash the pumpkin with a potato masher, then drain it through a sieve to remove any excess water. Allow the pumpkin to cool before using it in the recipe. This should produce about 160-170g of mashed pumpkin.
Quick capsicum & chilli relish - makes approx. 190g of relish.