Sift the flour, baking powder, and salt together. Put aside.
Whisk pumpkin puree and cream until smooth. Add Lighthouse Lemonade cordial and fold into flour mixture until a sticky dough has formed.
On a lightly floured surface, knead dough until soft and smooth. Press until 1” thick.
Dip a 2” cookie cutter in flour and cut out scones. Knead scraps back into a ball and repeat until all dough is used.
Place scones on a lightly floured baking tray side by side and lightly brush with milk.
Bake for 12-15 minutes, or until golden.
For a savoury scone, sprinkle with cinnamon and serve with a dollop of butter. If you’d like a sweeter treat, mix ¼ cup Lighthouse Lemonade cordial with icing sugar to form a glaze and drizzle over scones when cooled.
