Pumpkin & Lemonade Scones

Pumpkin & Lemonade Scones | brownpaperbelle.com

Adapted from Ready, Steady, Cook Recipe.  Makes 18.

4 Cups Self Raising Flour
300mL Pouring Cream
300mL Lemonade
1 Teaspoon Nutmeg, ground
1 1/2 cups Cooked Pumpkin, mashed
Pinch of Salt

Extra Flour, for dusting
Milk, for brushing

30g Butter
1/2 handful of sage, finely sliced

1. Preheat oven to 180 degrees Celsius.  Line 2 baking trays with baking paper.
2. Place flour, nutmeg, salt, cream and lemonade in a bowl and stir gently to combine.
3. Add pumpkin.  And stir until mixed through.
4. Flour a bench and turn dough out onto it.  Using a glass or a scone cutter, cut into scones and place on the baking tray.  Brush a small amount of milk on top of each scone.
5. Cook in the oven for 15-20 minutes, or until slightly browned on top and they sound hollow when you turn them over and tap the bottom.
6. Mix butter and sage together and serve in a dish alongside the scones.

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