Preheat the oven to 400°. Lightly grease two baking pans.

In a medium mixing bowl, combine the flour, baking powder, cinnamon, cardamom, salt, and brown sugar. Cut in the margarine until the dough resembles coarse meal. With a large mixing spoon, blend in the pumpkin puree and soy milk; mix until fully incorporated. Fold in the currants (or raisins).

Scoop out balls 2-3 Tablespoons in size and place them on the baking sheets, forming round balls. Bake in the oven until the crust of the scones are lightly browned, 12 to 14 minutes. Let the scones cool to room temperature.