Pumpkin Lemonade Scones

By sarah_carroll

Ingredients

• 500 g Jap or Queenslad blue pumpkin, cut into 4 cm
• 3 c self raising flour, plus extra to dust
• 200 g light sour cream
• 1/3 cup lemonade
• Jam and whipped cream, to serve

Details

Servings 20

Preparation

Step 1

Preheat the oven to 180C.
Place pumpkin on a baking tray and bake for 1 hour or until golden and soft.
Allow to cool, then scrape the flesh into a bowl, discarding skin and any darker flesh. Mash the pumpkin until smooth, then measure out 1 cup for scones.
Sift the flour and a pinch of salt into a large bowl. Add the sour cream and pumpkin and mix with a knife until well combined.
Add the lemonade and continue to mix with the knife until comes together.
Turn out onto a floured board and use a palette knife to gently pat the dough into a 20cm x25cm rectangle. Lightly dust with flour. Cut into 4 strips lengthways, then 5 strips widthways to form 20 squares.
Transfer the scones to baking paper lined tray, leaving a 2-3 cm gap between each. Bake for 12-15 minutes until light golden and cooked through.
Cool scones on a wire rack, then serve with jam and cream. You can freeze the scones for up to 2 months, then reheat in a microwave for 30-40 seconds.