Step 1

Preheat the oven to 180°C.

Step 2

Place pumpkin on a baking tray and bake for 1 hour or until golden and soft. Allow to cool, then scrape the 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 the fridge for up to 2 days.)

Step 3

Sift the flour and a pinch of 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).

Step 4

Add the lemonade and continue to mix with the knife until the dough comes together.

Step 5

Turn out onto a floured board and use a palette knife to gently pat the dough into a 20cm x 25cm rectangle. Lightly dust with flour. Cut into 4 strips lengthways, then 5 strips widthways to form 20 squares.

Step 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.

Step 7

Cool scones on a wire rack, then serve with jam and cream. You can freeze the scones for up to 2 months, then reheat in a microwave for 30-40 seconds.