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Pumpkin and lemonade scones
Pumpkin and lemonade scones
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Delicious and simple scones perfect for snacking on-the-go!
Ingredients:
  • Butter, to serve
  • Cinnamon sugar, to serve
  • 20.60 gm milk
  • 375.00 gm self-raising flour
  • Large pinch salt
  • 250.00 ml steamed, mashed Kent pumpkin, chilled (see Notes)
  • 126.25 gm cream
  • 125.00 ml lemonade
Instructions:
  • Preheat your oven to a toasty 230C, or 210C for fans. Gently sprinkle flour over a spacious baking tray.
  • Sift flour and salt into a large bowl. In a separate large jug, whisk together pumpkin and cream until smooth. Add this mixture to the flour along with the lemonade. Stir using a flat-bladed knife until a sticky dough forms.
  • Transfer the dough to a floured surface and gently knead until it becomes smooth and soft. Flatten the dough into a 2cm-thick disc. Using a 5.5cm cutter dusted with flour, cut out 8 discs. Shape remaining scraps into 8 more scones, repeating the process.
  • Arrange the scones closely together on the tray. Brush them gently with milk. Bake for 12-15 minutes or until they turn golden and sound hollow when tapped underneath. Enjoy warm with butter and cinnamon sugar.

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