Pumpkin and lemonade scones

Delight your taste buds with these light and fluffy Pumpkin and Lemonade Scones! Made with self-raising flour, a hint of salt, and a blend of pumpkin, light sour cream, and sparkling lemonade, these scones are perfect for any occasion. Quick and easy to prepare, they're a unique twist on a classic favorite. Try them today!

  • 06 Jun 2025
  • Cook time 15 min
  • Prep time 20 min
  • 16 Servings
  • 6 Ingredients

Pumpkin and lemonade scones

Pumpkin and lemonade scones are a delightful twist on the traditional scone, combining the subtle sweetness of pumpkin with the refreshing zest of lemonade. These scones are perfect for a cozy autumn afternoon or as a unique addition to your brunch menu. The recipe is simple and quick, making it a great choice for both novice and experienced bakers.

Ingredients:

2 cups self-raising flour
300g
1 dash salt
1g
1 cup pumpkin
120g
1/2 cup light sour cream
120g
1/2 cup lemonade
120g
1 tbsp milk (1% fat)
16g

Instructions:

1. Preheat the Oven: Preheat your oven to 220°C (430°F). Prepare a baking tray by lining it with parchment paper or lightly dusting it with flour to prevent sticking.
2. Prepare the Pumpkin: If you haven't already, cook and mash the pumpkin until smooth. You can steam or microwave the pumpkin pieces until they are soft, then mash them with a fork or blender.
3. Mix Dry Ingredients: In a large mixing bowl, combine the self-raising flour and salt. Stir to evenly distribute the salt throughout the flour.
4. Combine Wet Ingredients: In a separate bowl, mix the mashed pumpkin, light sour cream, and lemonade. Stir until well combined.
5. Form the Dough: Create a well in the center of the dry ingredients and pour in the wet mixture. Using a wooden spoon or spatula, gently mix until just combined. The dough should be soft and slightly sticky; avoid overmixing to ensure tender scones.
6. Shape the Dough: Lightly flour a clean work surface and turn the dough out onto it. With floured hands, gently pat the dough into a round shape, approximately 2.5 cm (1 inch) thick.
7. Cut the Scones: Using a floured round cutter (or the rim of a glass), cut out scones from the dough and place them on the prepared baking tray. Gather any remaining dough, gently press it into a round again, and cut out more scones.
8. Brush with Milk: Lightly brush the tops of the scones with the tablespoon of milk. This will give them a nice golden color when baked.
9. Bake: Place the baking tray in the preheated oven and bake for 12-15 minutes, or until the scones are well-risen and golden brown on top.
10. Cool and Serve: Once baked, remove the tray from the oven and allow the scones to cool slightly. Transfer them to a wire rack to cool completely or serve them warm.

Tips:

- Ensure your self-raising flour is fresh for the best rise in your scones.

- You can use homemade or canned pumpkin puree, just make sure it's well drained to avoid excess moisture.

- For a richer flavor, you can replace the light sour cream with regular sour cream or even Greek yogurt.

- Handle the dough as little as possible to keep the scones light and fluffy—over-mixing can make them tough.

- Use a sharp cutter or knife to cut out your scones to ensure they rise evenly.

- Brush the tops with milk before baking to achieve a nice golden color.

In just a few easy steps, you've created a batch of delicious Pumpkin and Lemonade Scones that are sure to impress. Their unique flavor combination and light, fluffy texture make them a standout baked treat. Enjoy them warm with a spread of butter or your favorite jam.

Nutrition Facts
Serving Size40 grams
Energy
Calories 80kcal4%
Protein
Protein 2.61g2%
Carbohydrates
Carbohydrates 16g4%
Fiber 0.60g2%
Sugar 0.68g1%
Fat
Fat 1.10g1%
Saturated 0.51g2%
Cholesterol 2.56mg-
Vitamins
Vitamin A 40ug4%
Choline 4.14mg1%
Vitamin B1 0.06mg5%
Vitamin B2 0.02mg1%
Vitamin B3 0.35mg2%
Vitamin B6 0.01mg0%
Vitamin B9 6ug2%
Vitamin B12 0.04ug1%
Vitamin C 2.54mg3%
Vitamin E 0.14mg1%
Vitamin K 0.18ug0%
Minerals
Calcium, Ca 18mg1%
Copper, Cu 0.05mg6%
Iron, Fe 0.29mg3%
Magnesium, Mg 9mg2%
Phosphorus, P 36mg3%
Potassium, K 70mg2%
Selenium, Se 4.04ug7%
Sodium, Na 30mg2%
Zinc, Zn 0.28mg3%
Water
Water 22g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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