Start by Preheating your the oven to 175°C (350°F).
Roast the pumpkin and sunflower seeds for about 5 minutes and set aside.
Increase oven temperature to 210°C (410°F)
In a large bowl sift together the all purpose flour, salt and baking powder.
Place dry mixture into mixing bowl with paddle attachment. You can also use a food processor if you don’t have a planetary mixer.
Add the cube butter and mix or pulse until a crumble or bread crumb like consistency is reached.
Add in the milk or almond milk, eggs and vanilla extract and mix or pulse just until scone dough comes to together. Don’t over mix.
Add in the roasted pumpkin and sunflower seeds and mix for a few seconds until well incorporated. About 3-4 pulses.
Prepare a baking pan by lining it with parchment paper or Silmat.
Transfer the scone dough onto a floured working surface.
Gently work the dough into a a ball and press firmly onto it making an 10 inch disk about 1 inch thickness.
Place scone dough onto baking pan and brush with egg or milk.
Bake for 20-25 minutes or until scones are nice and golden brown.
Remove from oven and cut into 8 wedges. Separate the wedges about 1/4 inch apart from each other.
Cool and enjoy.