Cinnamon Pumpkin Scone Wedge

Cinnamon Pumpkin Scone Wedge

Great for breakfast or as a treat at tea time ! This turned out to be another winner.

I know it looks a little lopsided – totally my fault, if I only took a minute and be more patient this would have come out perfectly.  But, as my dear husband always says “ gets messed up in your stomach anyway – as long as it tastes good, all is well..”
1/3 cup of Seedless Raisins can also be added to this, but I preferred to leave it out this time round.

Cinnamon Pumpkin Scone Wedge


2 TB Butter, softened
2 TB Sugar
1 cup Pumpkin, cooked and well drained, mashed
1 Extra-Large Egg
2 cups Self-Raising Flour
1 1/2 t Ground Cinnamon
pinch of Salt
Milk for glazing


1.) Pre-heat oven to 200 deg C (400 deg F) – line a baking sheet with baking paper.
2.) Beat together the Butter and Sugar until creamy – add the Pumpkin and Egg – mix well.
3.) Sift together the Flour, Cinnamon and Salt – add to the Pumpkin mixture and mix until all is combined.
4.) Knead lightly on a floured surface {add a little extra Flour if it is too sticky} – form a 20cm round.
5.) Place on the prepared baking sheet – cut into 6 or 8 sections, but not all the way through, so that the wedges can be pulled apart when baked.
6.) Brush lightly with Milk and bake 20 – 25 minutes until cooked.

Remove from oven and transfer to a cooling rack until ready to serve.
Serve warm with butter.

Cinnamon Pumpkin Scone Wedge

5 thoughts on “Cinnamon Pumpkin Scone Wedge”

  1. I am not big on pumpkin anything (maybe only seeds) but it sounds like my in-laws would love this.I should try to make those while they are visiting!

  2. So many pumpkin ideas…so little time! I am just popping over from the "Its Fall Y'all" Link party. Have a good day.I'd love for you to drop over and visit me sometime. Deb @ Kneaded Creations

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