Step 1

Preheat your oven to 200C (Gas Mark and line a tray with baking paper

Step 2

Stir the nutritional yeast, butter and mustard in a bowl until combined

Step 3

Add in the cold mashed pumpkin and stir until combined

Step 4

Gradually add the flour to the mix, and use a flat knife (a large butter knife is ideal) to cut the mixture together until it is just combined and starts coming together. If needed add a tiny bit of plant milk to bring together.

Step 5

Once you have a soft dough, turn it out onto a floured surface and give a light kneed to pull it all together (very light! you don't want tough scones!)

Step 6

Roll and pat the dough out until it is about 2cm thick.

Step 7

Use a big cookie cutter or a glass and cut between 10-12 scones out and put onto the tray

Step 8

(any leftover dough, pat together to make a wobbly scone. Cooks treat for later!)

Step 9

Dust with flour and bake scones for about 14-15 minutes, until golden on top. They will sound hollow when tapped on the bottom when properly baked.

Step 10

Let cool on a wire rack and then serve!

Step 11

Delicious served warm with butter!