Here's a good basic recipe, with variations. You can use tinned pumpkin, or cooked mashed pumpkin. Either way, I won't be having any, thank you!! (pumpkinphobic)

Basic Scone Dough
500g (1lb) flour, well sifted
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
sour milk

Pre-heat oven to hot. Mix the dry ingredients together with a knife, then make a well in the centre and pour in the sour milk. Stir quickly into the flour until of the required consistency. Turn out onto a floured board and knead, but do not work it too dry. Roll out to about 1.5cm thick, and cut out with a scone cutter. (The floured rim of a small glass will do.) Place on a greased and floured tray so that they just touch each other, and bake about 15 minutes or until golden brown. When done, remove from oven and leave to cool. For a softer crust, wrap in a cloth until cool.

For sweet scones, add 1 cup sugar to the dry ingredients. If liked, 1-2 tablespoons melted butter may be added with the milk.

Bacon Scones:
1 cup self-raising flour
1 cup grated cheese
2 rashers bacon, finely chopped
pinch cayenne
1 cup milk
1 egg

Mix all ingredients and pour into patty tins. Cook for 10-15 minutes in a hot oven.

Blueberry Scones:
Add 1/2 cup blueberries to the basic mixture.

Cheese Scones:
Add 1 cup grated cheese to the basic recipe. Add 2 tablespoons chopped chives or thyme if desired. Or add 1 teaspoon dry mustard with the cheese. Or pinch of cayenne and a tablespoon or two of Parmesan cheese may also be added.

Chocolate Scones:
Add 1 teaspoon cinnamon and 1/2 cup chocolate pieces to the basic mixture.

Cranberry Scones:
Add 1 cup dried or fresh cranberries to the basic mixture.

Date and Orange Scones:
Replace sour milk with a mixture of half milk and half orange juice, and add 1/4-1/2 cup chopped dates and 1 dessertspoon grated orange rind to the basic mixture.

Date Scones:
Add 1/4-1/2 cup chopped dates to the basic recipe.

Derby Scones:
Add a pinch of nutmeg, a dessertspoon of cinnamon and a dessertspoon of treacle to the basic recipe.

Fried Scones:
Roll out the dough to about 1cm thick. Heat 2 tablespoons oil or fat in a frypan till it bubbles. Put dough in by spoonfuls, very carefully, fry till golden brown, turn, and add another spoonful as soon as the first is done or the fat will burn.

Fruit Scones:
Add 125g sultanas, currents or raisins to the basic scone recipe.

Lemon Scones:
Add 1 tablespoon grated lemon rind and 1 teaspoon vanilla to the mixture.

Pumpkin Scones:
Add 1/2 cup cold mashed pumpkin to basic recipe.

Wholemeal Scones:
Use wholemeal flour instead of white.

And for some variations on the theme:

Pumpkin Chilli Scones
125g butter
1/2 small onion, finely chopped
1 Jalapeno chilli, seeded, and finely chopped
2 cups self raising flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/4 cup sugar
3/4 cup pumpkin puree
6 tablespoons buttermilk or plain yoghurt
1 egg
1/4 cup honey
1 tablespoon Tabasco or other hot sauce

Preheat oven to 190C. In a fypan, melt the butter over medium heat, add onion and jalapeno and stir until onion is soft, about 2 minutes. Set aside to cool. Combine the flour, cinnamon, ginger, allspice, and sugar. Mix in the melted butter until mixture resembles grains of rice. Make a well in the centre and add buttermilk, pumpkin puree and egg to the well. Mix together with a fork and gradually work in the mixture until a soft, cohesive dough forms. Drop the batter 1/3 cupful at a time 5cm apart on a lightly greased baking tray. Bake for 20 minutes, until puffed and firm on surface, but fluffy in the centre. Transfer to a cooling rack, cover loosely with a dish towel and cool for at least 5 minutes. Mix honey with the jalapeno sauce and brush tops of the scones with this mixture before serving.

Pumpkin Drop Scones
2 cups self raising flour
1/2 teaspoon salt
1 tablespoon butter
1 tablespoon sugar
1/4 cup milk
1/2 cup cold mashed pumpkin
1 egg, well beaten

Sift flour and salt, cream the butter and sugar, add pumpkin and blend well. Beat the milk into the egg then add the creamed mixture alternately with the flour. Stir only until the ingredients are blended. Drop from a spoon onto a greased baking tray and bake at 220C until done.

Pumpkin Spring Onion Scones
2 cups self raising flour
1/4 cup skim milk powder
2 spring onions, chopped
1/4 teaspoon ground nutmeg
3/4 cup cold mashed cooked pumpkin
1/2 cup buttermilk
1/4 cup natural mineral water
cottage cheese, for serving, optional

Combine flour, milk powder, onion and nutmeg. Fold through pumpkin, buttermilk and mineral water. Pat out mixture onto a lightly floured board and roll out to approximately 1.5cm thickness. Using a 5cm scone cutter press out (without twisting) 12 rounds. Place onto a lightly floured baking tray at bake at 220C for 12-15 minutes or until golden. Serve with cottage cheese if desired.

Check the one below. I don't know if it's the same one you are looking for but it uses canned pumpkin.

Here is a link that might be useful: Pumpkin Scones

Thanks to both of you for these suggestions, but none of them are the one I am looking for. I'm thinking it was either in Woman's Day or another magazine. It had lots of other fall recipes in that issue.

The Woman's Day website doesn't have any pumpkin scone recipes in their archives, so that leaves Family Circle, which has a very odd search engine. You'll get different recipes, depending upon whether you enter just "Scones" or "Pumpkin Scones." The first search leads to 3 pumpkin scone recipes and the second leads to 1, which is different from all the others.

Cranberry-Pumpkin Scones
Source: Country Home
http://www.familycircle.com

Ingredients
1-1/4 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup butter (no substitutes), cut up
1/2 cup canned pumpkin
1/2 cup applesauce
1/3 cup chopped walnuts
1/3 cup dried cranberries
1 tablespoon brown sugar

Directions
1. Preheat oven to 350 degrees F.
2. Stir together all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, cinnamon, and nutmeg in a large mixing bowl. Cut in butter until mixture resembles fine crumbs. Add pumpkin, applesauce, nuts, and cranberries; stir just until moistened.
3. Transfer dough to a greased cookie sheet. Use floured hands to pat dough into an 8-inch circle. Use a long knife to cut the dough into eight wedges, but do not separate the wedges. Sprinkle dough with brown sugar.
4. Bake in the preheated oven for 25 to 30 minutes or until browned. Cool slightly; cut again into wedges. Serve warm. Makes 8 servings.
Make-Ahead Tip: Place cooled scones in a freezer container or bag, and freeze up to 3 months. Thaw the frozen scones in container or bag for 1 hour at room temperature, then wrap them in foil and warm them in a 350 degrees F oven for 10 to 15 minutes.

Pumpkin-Currant Scones
Source: Midwest Living
http://www.familycircle.com

Ingredients
2-1/2 cups all-purpose flour
3/4 cups packed brown sugar
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup cold unsalted butter, cut into pieces (no substitutes)
2 eggs
3/4 cup canned pumpkin
1/2 cup dried currants or snipped raisins
1/2 cup buttermilk
1/2 teaspoon vanilla
1 beaten egg white
1 tablespoon water
Granulated sugar

Directions
1. In a large mixing bowl, combine flour, brown sugar, ginger, cinnamon, baking powder, salt, soda, nutmeg, and cloves. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; set aside.
2. In a medium mixing bowl, combine eggs, pumpkin, currants, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Stir just until combined. Do not overmix.
3. Drop dough in 1/4 cup portions 2 inches apart on ungreased baking sheets. In a small bowl, combine beaten egg white and water. Lightly brush egg white mixture over the scones and sprinkle with granulated sugar. Bake in a 400 degree F oven for 12 to 14 minutes or until lightly browned. Remove scones from baking sheet; serve warm. To reheat, wrap scones in foil, heat in a 400 degree F oven for 5 to 8 minutes. Makes 20 scones.

Ginger-Pumpkin Scones
Source: Family Circle
http://www.familycircle.com

Ingredients
2 cups all-purpose flour
1/2 cup packed light-brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter
1/2 cup golden raisins
1/2 cup chopped walnuts
2 tablespoons crystallized ginger, finely chopped
1 egg
1/2 cup solid-pack pumpkin puree (not pie filling)
1 teaspoon vanilla
1/2 cup milk
3 tablespoons finely chopped walnuts, for topping

Directions
1. Heat oven to 400 degrees F. Lightly grease baking sheet.
2. Combine flour, brown sugar, baking powder, baking soda, cinnamon and salt in large bowl. Cut in butter with pastry blender or 2 knives held scissor fashion until mixture resembles coarse meal. Stir in the raisins, walnuts and crystallized ginger.
3. Combine egg, pumpkin, vanilla and milk in small bowl. Stir into dry ingredients just until mixed. Lightly gather dough together in bowl; knead 2 or 3 times to shape mixture into a ball.
4. Lightly pat the dough out onto well-floured surface to 3/4-inch thickness. Cut into 3-inch rounds, using floured cutter. (Dough will be moist; reflour cutter and dough as needed.) Carefully place rounds on prepared baking sheet. Sprinkle walnuts over scones.
5. Bake in 400 degree F oven for 10 minutes or until wooden pick inserted in centers comes out clean. Serve scones warm. Makes 12 scones.

The last one was a reader recipe. It might have been published on their Forum.

Pumpkin Scones with Berry Butter
Source: cloudybear
http://www.familycircle.com
Ingredients

2 1/4 cups all-purpose flour
1/4 cup packed brown sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 cup chilled margarine or butter
1 large egg, beaten
1/2 cup canned pumpkin
1/3 cup milk
2 tablespoons dried cranberries or dried blueberries
1/2 cup boiling water
1/2 cup margarine or butter, softened
3 tablespoons powdered sugar
1/4 teaspoon baking soda

Directions

1. Preheat oven to 400 degrees F. In a mixing bowl combine flour, brown sugar, baking powder, pumpkin pie spice, baking soda, and salt. With a pastry blender cut in the 1/2 cup chilled margarine or butter until mixture resembles coarse crumbs. Make a well in the center of dry mixture; set aside.

2. In another bowl combine egg, pumpkin, and milk. Add egg mixture all at once to dry mixture. Using a fork, stir just until moistened.

3. Turn out dough onto a lightly floured surface. Quickly knead dough by folding and pressing gently for 10 to 12 strokes or until nearly smooth. Pat dough into an 8-inch circle. Cut into 12 wedges.

4. Place wedges 1 inch apart on an ungreased baking sheet. If desired, brush tops with additional milk. Bake for 12 to 15 minutes or until golden. Remove scones from baking sheet and cool on a wire rack for 5 minutes. Serve warm with Berry Butter. Makes 12 scones.

For Berry Butter: In a small bowl combine dried cranberries or dried blueberries and boiling water. Let stand 10 minutes. Drain well and finely chop berries. Stir together the 1/2 cup margarine or butter, powdered sugar, and the cranberries or blueberries. Cover and let chill at least 1 hour before serving to allow flavors to blend. Makes 3/4 cup.

Hopefully one of these will fill the bill.

Carol

I'm copying the one with the Berry Butter. Thanks.

I think the one with the berry butter is it! Thanks so much. I looked on their site once, but didn't find it.
Fantastic. Thanks again!!!

Great! I'm glad I found something for you. It was fun for me. I love scones and got some new fall inspirations.

Carol