Cooks in: 1 hour 30 minutes
Makes: 20


  • 500g of Jap/Queensland blue pumpkin (skin on)
  • 3 cups / 450g self-raising flour (additional for dusting)
  • 200g light sour cream
  • 1/3 cup / 80ml lemonade
  • Optional: jam or whipped cream to serve


  • Baking tray
  • Mixing bowls
  • Mashing tool
  • Sifter
  • Palette knife
  • Chopping board
  • Wire rack


  1. Preheat the oven to 180° Celsius
  2. Cut all of your pumpkin into 4cm pieces and place on a baking tray to cook for 1 hour (or until soft and golden)
  3. Once the pumpkin has cooled, scrape the flesh into a mixing bowl and discard any skin or flesh that burnt during the process
  4. Mash your pumpkin until it is smooth, for the scones we will need 1 cup (or 225g) of pumpkin mixture (feel free to let your imagination run wild with any leftover pumpkin!)
  5. Sift three cups of self-raising flour and just a touch of salt into a large mixing bowl and add your sour cream and pumpkin.
  6. Mix your concoction with a knife until well combined – this keeps the scones light and airy
  7. Add your lemonade and continue mixing until a light dough is formed
  8. Dust a board with flour and, using a palette knife, gently pat the dough into roughly a 20cm by 25cm rectangle
  9. Lightly dust this with flour, cutting it into 5 strips horizontally, and 4 strips vertically to form a 20 square rectangle
  10. Transfer these squares to a tray lined with paper-paper, ensuring to leave a two-finger gap between each scone, and cook for 12-15 minutes (or until light golden and cooked through!)
  11. Cool your scones on a wire rack and serve with any sweets of your choosing. For leftovers, freeze and reheat in the microwave for roughly 30 seconds and enjoy!