Heat the oven at 180 Celsius degrees.
Grate the pumpkin.
In a mixing bowl, mix the pumpkin with flour, baking powder, oil, rosemary and water. Add salt and pepper to your taste.
Make rough balls of 3 cm. Put them on an oven tray.
Bake for about 20 minutes.

Meanwhile make the red onion relish: Cut the red onion in very thin slices. Transfer into a bowl. Add ½ tsp salt. Knead a couple of seconds. Add the white balsamic vinegar. Leave for 15 minutes.

Slice very tin or mash the avocado. Add salt and pepper.

When the scones are ready. Let them cool down for 10 minutes. Cut into 2 halves. Spread first with avocado and then with red onion relish on the scones.