2 1/2 cups self-raising flour
Large pinch salt
1 cup steamed, mashed Jap pumpkin, chilled (see Notes)
1/2 cup cream
1/2 cup lemonade
1 tablespoon milk
Butter, to serve
Cinnamon sugar, to serve
Preheat oven to 230C or 210C fan. Lightly dust a large baking tray with flour.
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.
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.
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.
Steam 300g peeled, chopped pumpkin to make 1 cup of mash. Don't over knead the dough or the scones will be tough. Wrap cooled scones, in batches, in plastic wrap and foil and freeze for up to 1 month.