Pumpkin scones with hemp seeds, nutritional yeast and herbs

A rival to my cardamom and date pumpkin scones!
Makes 8 scones.
Original post (with pictures) here.

1/3 cup milk of choice
1 tbsp apple cider vinegar
1 cup self-raising flour, plus extra for dusting
1/2 tsp baking powder
1/2 cup cooked and mashed pumpkin (1/2 small butternut pumpkin)
2 tbsp nutritional yeast
1 tbsp hemp seeds
1 tsp dried dill and/or mixed herbs to taste

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 and baking powder in a large bowl. Add the mashed pumpkin and work through with your fingers until the mixture resembles bread crumbs. Add the nutritional yeast, hemp seeds and dill and mix through.
4. Add the milk/vinegar mix to the flour/pumpkin mix and stir through lightly. 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.