Cinnamon Pumpkin Scone Wedge

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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 "..it 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 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.

Bye-bye now,

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