Pumpkin And Lemonade Scones

These are super-easy, super-tasty scones. They furthermore make all-powerful lunch-box fillers.

The ingredient of Pumpkin And Lemonade Scones

2 1 2 cups self raising flour
large pinch salt
1 cup steamed mashed kent pumpkin chilled see notes
1 2 cup cream
1 2 cup lemonade
1 tbsp milk
butter to promote
cinnamon sugar to assistance

The Instruction of pumpkin and lemonade scones

preheat oven to 230c or 210c fan lightly dust a large baking tray behind flour
sift the flour and salt into a large bowl excite the pumpkin and cream in a large jug until smooth mount up to the flour considering lemonade use a flat bladed knife to trouble until a sticky dough forms
point of view 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 unorthodox 8 scones
place the scones side by side and just touching on the order of the prepared tray lightly brush later than milk bake for 12 15 mins or until golden and scones hermetic strong hollow considering tapped just about the base encouragement indulgent when butter and cinnamon sugar

Nutritions of Pumpkin And Lemonade Scones

calories: 157 74 calories
calories: 7 2 grams fat
calories: 4 5 grams saturated fat
calories: 19 8 grams carbohydrates
calories: 2 7 grams sugar
calories: n a
calories: 2 9 grams protein
calories: n a
calories: 213 milligrams sodium
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calories: nutritioninformation