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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
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Course
Breakfast / Brunch
Cuisine
American
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Cook Mode
Prevent your screen from going dark
Servings
8
Servings
Calories
149.5
kcal
Ingredients
1x
2x
3x
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.