Pumpkin and lemonade scones

Scones have long held the title as the ultimate morning or afternoon tea sweet treat, but we reckon this pumpkin flavour might be even better than the traditional plain versions. But if you’re not interested in spending too long slaving over a hot oven to whip them up from scratch, then give this cheat’s version a go!

Using lemonade is not only a much quicker and easier way of going about the classic scone recipe but it also doesn’t impact the flavour at all! Although they don’t rise as well as the original, the flavour and texture is so good, you won’t want to make the original version for a while after tasting these mouthwatering alternatives!

Ingredients

• 2 1/2 cups self-raising flour
• Large pinch salt
• 1 cup steamed, mashed Kent pumpkin, chilled
• 1/2 cup cream
• 1/2 cup lemonade
• 1 tablespoon milk
• Butter, to serve
• Cinnamon sugar, to serve

Method

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