Cardamom and date pumpkin scones (v, lf)

These are scones to swoon to!
Adapted from Cityhippyfarmgirl's Indian Spiced Pumpkin scones and my avocado scones.
Makes 1 small batch; 8 to 10 scones.
Vegan and fat free.

Original post (with pictures) here.

1/3 cup milk of choice (I used almond)
1 tbsp apple cider vinegar
1 cup self-raising flour, plus extra for dusting
1/2 tsp baking powder
1 tsp ground cardamom
1/2 cup cooked and mashed pumpkin (1/2 small butternut pumpkin, steamed, cooled and mashed)
1/2 cup dates, chopped

1. Preheat your oven to 220'C and line two baking trays with baking paper.
2. Combine the milk and apple cider vinegar in a small bowl or jug and set aside to curdle.
3. Combine the flour, baking powder and cardamom in a large bowl. Add the mashed pumpkin and work through with your fingers until the mixture resembles bread crumbs.
4. Add the milk/vinegar mix to the flour/pumpkin mix and stir through lightly. Add the dates and stir to incorporate. Turn onto a floured surface and knead lightly, just until the ingredients are combined and a soft dough has formed.
5. Roll the dough out to 2-3cm thickness (about 1 inch), cut into circles, and place on your prepared baking trays.
6. Bake for 12 to 15 minutes or until golden.