Preheat your oven to 200C (Gas Mark 5) and line a tray with baking paper
Stir the nutritional yeast, butter and mustard in a bowl until combined
Add in the cold mashed pumpkin and stir until combined
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.
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!)
Roll and pat the dough out until it is about 2cm thick.
Use a big cookie cutter or a glass and cut between 10-12 scones out and put onto the tray
(any leftover dough, pat together to make a wobbly scone. Cooks treat for later!)
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.
Let cool on a wire rack and then serve!
Delicious served warm with butter!