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!


Some, but not all recipes on this website are Sophie’s Patch originals. At Sophie’s Patch we share cake recipes developed by Sophie, and recipes for other foods that we love that are published and developed by other cooks and chefs. These are tried, trusted, simple and accessible recipes for any level of cook. Pastry, bread and cakes are a science with recipes available for sharing and while there may be minor changes between cooks and publications the recipes are repeated and replicated many times.