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Pumpkin Lemonade Scones

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Ingredients

500g Pumpkin (skin on) Cut into 4cm pieces
3 Cups Self-raising flour Plus extra to dust
200g Light sour cream
1/3 Cup Lemonade
Jam and Whipped cream To serve

Pumpkin Lemonade Scones

  • Easy

Ingredients

Directions

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Steps

1
Done

Preheat the oven to 180°C

2
Done

Place pumpkin on a baking tray and bake for 1 hour or until golden and soft. Allow to cool, then scrape the flesh into a bowl, discarding skin and any darker flesh. Mash the pumpkin until smooth, and then measure out 1 cup for the scones.

3
Done

Sift the flour and a pinch of salt into a large bowl. Add the sour cream and pumpkin and mix with a knife until well combined TIP - using a knife helps keep the scones nice and light.

4
Done

Add the lemonade and continue to mix with the knife until the dough comes together.

5
Done

Turn out onto a floured board and use a palette knife to gently pat the dough into a 20cm x 25cm rectangle. Lightly dust with flour. Cut into 4 strips lengthways, then 5 strips width ways to form 20 squares.

6
Done

Transfer the scones to a baking paper-lined tray, leaving a 2-3cm gap between each. Bake for 12-15 minutes until light golden and cooked through
Cool scones on a wire rack, then serve with jam and cream.

The Cafe

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