Heat the oven to 450 degrees.
Add flour, salt, baking powder, and sugar in a food processor and pulse to combine. Add the vegan butter and pulse until the mixture resembles cornmeal. Not too much pulsing.
If short on time just pressure cook the pumpkin (slice in half, remove seeds, add water) or use a can of organic pumpkin puree. Add 1/2 cup of pumpkin flesh (if pressure cooked squeeze by hand a bit of the water out) and 1/2 cup of soy creamer (opps not mentioned in the above list). Pulse 2 times and then it will form a slightly sticky dough. Put it on parchment paper on the counter and if it’s too sticky, add a little flour, but very little; it should still stick a little to your hands.
Turn the dough onto a lightly floured surface and knead once or twice, then form it into a 2 dough balls press them down into a more disc shape and cut it criss cross. Slightly smaller circles make for a nice petite shape giving you about 8 scones. Put the 1/4 wedges on a baking sheet lined with parchment paper for ease clean up. Brush the top of each scone with a bit of soy creamer if you have it and sprinkle with a little sugar if you aren’t going to frost them.
Bake for 9 to 11 minutes, or until the scones are a golden brown. Serve immediately.
If you want to make a soy creamer/powdered sugar frosting go ahead! Dip the scones let it rest and then make the maple syrup frosting drizzle. (Powdered sugar, 1 drop of almond extract, some maple syrup, and a small bit from a steeped cup of pumpkin spice Herbal tea) You won’t use all the tea but have some fun and create your perfect maple flavor. I can’t tell you portions here but it isn’t too hard.