Pumpkin Lemonade Scones

Method

1. Preheat the oven to 180 °C 
2. Place pumpkin onto a lined baking tray and bake for 1 hour, or until soft. Once done, allow the pumpkin to cool, then scrape the flesh into a bowl. Mash until smooth then measure out 1 cup for the scones. Keep any leftover pumpkin in the fridge. 
3. Sift flour and a pinch of salt into a large bowl. Add sour cream and pumpkin puree and combine. Tip: Use a knife to mix as this helps keep the scones nice and fluffy.  
4. Next, add in the lemonade and continue to mix with the knife until the dough comes together. You can add more flour if the dough is too runny. 
5. Scatter flour across a board and gently pat the dough into a 20cm x 25cm rectangle. Cut dough into 16-20 squares.  
6. Transfer the scones to a lined baking tray, leaving a 2-3cm gap between each scone. Bake in the oven for 12-15 mins until golden and cooked through. 
7. Allow the scones to cool on a wire rack, then serve with jam and whipped cream.