Preheat the oven to 180 °C on a fan forced setting and line a baking tray.
Whisk the flour, coconut sugar and cinnamon together in a large bowl.
Using your hands, rub the butter into flour mixture. Add egg, milk and pumpkin mash and mix until well combined.
Transfer dough onto a lightly floured bench and flatten out into approx. 4cm thickness. Using a 5cm cookie cutter or rim of a glass, cut the dough into 8 rounds.
Place the rounds onto the lined baking tray and brush the tops with extra almond milk.
Bake for 15 minutes until lightly golden. Allow to cool slightly before slicing in half.
Meanwhile, make the jam by adding all ingredients to a saucepan over low heat. Once berries are defrosted, roughly mash them with a fork. Bring mixture to the boil the reduce the heat and simmer for 5 minutes. Once thickened, take the saucepan off the heat and allow to jam to cool.
Serve the scones with a dollop of Greek yoghurt and raspberry jam.