Place pumpkin, milk, egg, oil and honey in a large jug. Whisk to combine.
Sift flours and spice into a large bowl, returning any husks remaining in sieve to the bowl. Stir in dates, sultanas and currants. Make well in centre. Add pumpkin mixture. Stir with a round-bladed knife to form a dough.
Turn dough onto a lightly floured surface. Gently knead until mixture comes together. Using lightly floured hands, pat out dough to a 2½cm thickness. Cut into rounds with a 5.5 cm round cutter. Repeat step with dough trimmings, until all the dough is used, making 16 rounds altogether. Place rounds, side by side, on a lightly greased baking tray.
To make cross topping, place flour in a small bowl. Stir in about 2 tablespoons water to form a thick paste. Spoon into a snap lock sandwich bag. Squeeze mixture towards one corner of bag. Snip tip. Pipe over rounds to form crosses.
Bake in a 190c oven (fan-forced) for 18-20 minutes, or until scones are evenly browned.
For glaze, place honey in a small heatproof bowl. Microwave honey on HIGH for 10 seconds, until hot. Brush hot honey over scones.
To serve, split warm scones in half, lightly spread with ricotta and drizzle with a small amount of honey.

These scones can be frozen for up to 1 month. Separate into individual scones and seal in a freezer bag. To serve, warm individual frozen scones in a microwave oven for about 20 seconds, or wrap a batch of scones in foil and heat in a 160C oven (fan-forced) for 10-15 minutes.
You will need to cook about 250g peeled, chopped pumpkin to give ¾ cup mashed pumpkin.
Replace mixed spice with ground cinnamon or ground nutmeg, if preferred.