Preheat the oven to 220 C (450 F) and line a baking tray with parchment paper.
Sift the flour, baking powder, cinnamon and salt into a bowl and add the vegan butter. Rub it in with a pastry cutter or fork until the mixture resembles a fine crumb.
In a seperate bowl, add the pumpkin puree, brown sugar, maple syrup, soy milk and vanilla.
Fold the dry ingredients into the wet ingredients, being careful not to overmix.
Turn the dough out onto a lightly floured surface and knead lightly. Press it into a circular shape and cut into triangles like you would a pizza.
Transfer the scones to a baking tray and put the tray in the freezer for 15 minutes. Take the scones out and gently reshape to the desired shape.
Bake for 10-15 minutes or until a toothpick inserted in the center comes out clean.