Method

• 1.
  Preheat the oven to 180°C/160°C fan-forced.
• 2.
  Place pumpkin on a baking tray and bake for 1 hour, or until golden and soft. Allow to cool, then scrape the orange flesh into a bowl, discarding skin and any darker flesh. Mash the pumpkin until smooth, then measure out 1 cup (225g) for the scones. (Any leftover pumpkin will keep in an airtight container in the fridge for up to 2 days.)
• 3.
  Sift the flour and a pinch of fine salt into a large bowl. Add the sour cream and pumpkin and mix with a knife until well combined (using a knife helps keep the scones nice and light).

• 4.
  Add the lemonade and continue to mix with the knife until the dough comes together.
• 5.
  Turn out onto a floured board and use an offset spatula to gently pat the dough out into a 20cm x 25cm rectangle. Lightly dust with flour. Use a sharp knife to cut into 4 strips lengthways, then 5 strips widthways, to form 20 squares.
• 6.
  Transfer the scones to a baking paper-lined tray, leaving a 2-3cm gap between each. Bake for 12-15 minutes, until light golden and cooked through.
• 7.
  Cool scones on a wire rack, then serve with jam and cream. You can also freeze the scones. once cooled, for up to 2 months, then reheat in the microwave for 30-40 seconds.