Pumpkin and lemonade scones

Name: Pumpkin and lemonade scones
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 16 servings
Cuisine: Fusion, Contemporary
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)

Pumpkin and lemonade scones combine the sweetness of pumpkin with the zesty brightness of lemonade for a unique treat. Quick and easy to make, they are perfect for autumn gatherings or brunch.

26 Jan 2026
Cook time 15 min
Prep time 20 min

Ingredients:

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

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.

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.

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.

Pumpkin and lemonade scones FAQ:

What is the baking time for pumpkin and lemonade scones?

Bake the scones in a preheated oven at 220°C (430°F) for 12-15 minutes, or until they are well-risen and golden brown on top.

How can I tell if the scones are done baking?

The scones are done when they have risen well and the tops are golden brown. You can also gently tap the bottom; if it sounds hollow, they are likely baked through.

Can I store leftover scones, and if so, how?

Yes, store leftover scones in an airtight container at room temperature for up to 2 days. You can also refrigerate them for longer storage, but they may become less fluffy.

What can I substitute for light sour cream in this recipe?

You can use Greek yogurt or plain yogurt as a substitute for light sour cream, or a 1:1 ratio of buttermilk if you want a similar tangy flavor.

What if my dough is too sticky?

If your dough is too sticky, lightly flour your hands and work surface while shaping it. Avoid adding too much extra flour, as this can make the scones dense.

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.

Nutrition per serving

16 Servings
Calories 80kcal
Protein 2.61g
Carbohydrates 16g
Fiber 0.60g
Sugar 0.68g
Fat 1.10g

Pumpkin and lemonade scones