These savoury scones work well as a snack or on the side of a bowl of soup.
Makes 16 scones.
Heat the oven to 200 C / 390 F.
Sift the dry ingredients into a mixing bowl. Blend together the pumpkin, soy milk and oil then add to the dry ingredient. Gently mix in until just combined.
Turn the dough out onto a floured bench and fold together with your hands a few times.
Roll the dough out into a half-inch thick square. Cut into sixteen equal squares. Gently push the edges in to make each scone circular and place it on a baking tray.
Brush the tops with a little milk. Bake for 10 to 15 minutes in a hot oven (200 C/390 F) until the scones are a little browned on top.