Pumpkin and lemonade scones

Appetizing Pumpkin and lemonade scones Recipe

These are super-easy, super-tasty scones. They also make great lunch-box fillers.
Pumpkin and lemonade scones
Prep Time : 0:20 | Cook Time : 0:15 | Total Time : 0:35 | Serving : 16 person.


  • 2 1/2 cups self-raising flour

  • Large pinch salt

  • 1 cup steamed, mashed Kent pumpkin, chilled (see Notes)

  • 1/2 cup cream

  • 1/2 cup lemonade

  • 1 tablespoon milk

  • Butter, to serve

  • Cinnamon sugar, to serve


  • Step 1

    Preheat oven to 230C or 210C fan. Lightly dust a large baking tray with flour.

  • Step 2

    Sift the flour and salt into a large bowl. Whisk the pumpkin and cream in a large jug until smooth. Add to the flour with lemonade. Use a flat-bladed knife to stir until a sticky dough forms.

  • Step 3

    Turn onto a lightly floured surface and knead gently until a smooth, soft dough (see notes). Press the dough out to a 2cm-thick disc. Use a 5.5cm cutter dipped in flour to cut 8 discs from the dough. Gently knead the scraps and repeat to make another 8 scones.

  • Step 4

    Place the scones, side by side and just touching, on the prepared tray. Lightly brush with milk. Bake for 12-15 mins or until golden and scones sound hollow when tapped on the base. Serve warm with butter and cinnamon sugar.

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