Pumpkin Lemonade Scones


  • 2 cups all-purpose flour
  • 1 tbsp. baking powder
  • 1 tsp salt
  • 1 cup pumpkin puree
  • ½ cup cream
  • ½ cup Lighthouse Lemonade cordial
  • 1 tbsp. milk


  1. Preheat oven to 450° F.
  2. Sift the flour, baking powder, and salt together. Put aside.
  3. Whisk pumpkin puree and cream until smooth. Add Lighthouse Lemonade cordial and fold into flour mixture until a sticky dough has formed.
  4. On a lightly floured surface, knead dough until soft and smooth. Press until 1” thick.
  5. Dip a 2” cookie cutter in flour and cut out scones. Knead scraps back into a ball and repeat until all dough is used.
  6. Place scones on a lightly floured baking tray side by side and lightly brush with milk.
  7. Bake for 12-15 minutes, or until golden.
  8. 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.