This Cinnamon Pumpkin Scone Wedge is best served warm with butter for breakfast, tea time or an anytime snack – quick and so easy to make too !

Great for breakfast or as a treat at tea time ! This Cinnamon Pumpkin Scone Wedge is another winner brunch winner in our house.

You can add a third cup of Seedless Raisins to the dough, but I preferred to leave it out this time round.

In general scones baking, especially something with Cinnamon, is always one of the best baking/cooking smells for me.

We just about never have any leftovers, but a scone is best eaten on the same day which it has been baked, anyway.

But on the odd occasion that we do have a couple of slices left the following morning, I simply re-heat the slice and enjoy !

Or how about slicing the slices into thinner slices and toast a couple of pieces ? Absolutely delicious !

And with toasting, no one will be any the wiser that the Pumpkin Scone wedge was baked the previous day.

We do not have Pumpkin pie filling, or any kind of canned Pumpkin in our usual grocery stores. Therefore I always use fresh Pumpkin.

To steam the Pumpkin is best as it will not absorb any additional liquid. And all you will be left, is pure pumpkin puree or mashed pumpkin – depending on how you intend to use the pumpkin.

If you also make your own pumpkin puree etc and have a pressure cooker, the pumpkin will be cooked in minutes !

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More Pumpkin recipes you might like:

• Cheesecake Swirled Pumpkin Brownies
• Caramel Chocolate Pumpkin Muffins
• Pumpkin Pie Spiced Latte

Cinnamon Pumpkin Scone Wedge

Cinnamon Pumpkin Scone Wedge

Linda Nortje

This Cinnamon Pumpkin Scone Wedge is best served warm with butter for breakfast, tea time or an anytime snack - quick and so easy to make too !

4.80 from 5 votes

Print Recipe Pin Recipe

Course Breakfast / Brunch

Cuisine American

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Cook ModePrevent your screen from going dark

Servings 8 Servings

Calories 149.5 kcal

Ingredients

  

1x2x3x

• 2 TB Unsalted Butter softened
• 2 TB Sugar
• 1 cup Pumpkin cooked and well drained, mashed
• 1 Egg extra-large
• 2 cups Self-Raising Flour
• 1 ½ t Ground Cinnamon
• ⅛ t Salt
• Milk for glazing

Instructions

 

• Pre-heat oven to 200 deg C (400 deg F) – line a baking sheet with baking paper
• Beat together the Butter and Sugar until creamy – add the Pumpkin and Egg – mix well
• Sift together the Flour, Cinnamon and Salt – add to the Pumpkin mixture and mix until all is combined
• Knead lightly on a floured surface (add a more Flour if it is too sticky) – form a 20 cm ( 8 inch ) round dough
• Place on the prepared baking sheet – cut into 8 sections, but not all the way through, so that the wedges can be pulled apart once baked
• Brush lightly with Milk and bake 20 – 25 minutes until cooked
• Remove from oven and transfer to a cooling rack until ready to serve

Nutrition Facts

Cinnamon Pumpkin Scone Wedge

Amount per Serving

Calories

149.5

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

1.4

g

Carbohydrates

 

25.1

g

8

%

Fiber

 

0.6

g

3

%

Sugar

 

3.8

g

4

%

Protein

 

4

g

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Serve warm with butter.

LINDA