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Cinnamon spiced butternut scones

Cinnamon spiced butternut scones

I just love these delicious Cinnamon Spiced Butternut scones! They are a treat. It was one of the first recipes that I made that changed my mind about using vegetables in baking. The cinnamon sugar adds another dimension of crunch and deliciousness!

As I am going through all my blog posts adding new photographs and editing the text it is amazing to see how I have grown as a blogger/stylist and now a photographer. And I am damn proud of myself. There I have said it!

We tend to focus so much on how we struggle with things or on what we have not achieved that we tend to forget how far we have come. So bake some scones and make some tea and ponder how far you have come with whatever it is that you are currently learning.

Add more vegetables to your diet

I originally created this recipe for my cooking classes and fussy children.

A few years ago I bought a book by Fiona Faulkner: 25 Foods kids hate, and how to get them eating 24. This is also her recipe that I adapted slightly.

It was a real eye-opener moment and that was also the first time I started seeing vegetables in a new light. That is when I was first brave enough to make Avo ice cream and add vegetables to anything and everything that I cooked. Because children really just need to overcome their fear of trying new things. My kids still don’t eat every vegetable but we are getting there.

I  developed a course for my children’s cooking classes the ABC of 5 A Day and used the same concept for my contributions to Lig magazine. We revisited these great recipes with my Kids can cook classes ran a few years ago. I would love to create an online course and recipe book with all these great kids-approved recipes.

The B for Butternut is really one of my favorite classes and we have lots of fun with Mr. Butternut squash it was a great exploration class of tasting butternut, getting our hands really dirty, and making a delicious smoothie with yes, butternut.

This butternut scone recipe is the same as a basic scone recipe but without milk. I love the yellow colour and that the pumpkin almost outweighs the flour in this recipe. I have not adapted it to gluten and sugar-free yet but for now, I am happy that my kids are willing to eat pumpkin

Great hack to cook butternut, no chopping involved

I never actually chop butternut but always roast them in the oven for about 45 minutes until a knife can easily be inserted. Then let it cool down and cut in half, scoop out the seeds and then the flesh. The flesh can now be stored in the fridge for butternut soup, scones, smoothies, fritters, and pasta sauces.


Other similar recipes on my blog

Beetroot blender muffins with chocolate ganache

The recipe appeared in Lig Magazine 2013

Cinnamon spiced butternut scones

Cinnamon spiced butternut scones

  • Author: Ankie Niesing
  • Prep Time: 60
  • Cook Time: 20
  • Total Time: 1 hour 20 minutes
  • Yield: 8 1x


Cinnamon spiced butternut scones are the perfect pick-me-up with afternoon tea and are packed with butternut.



200g stone ground flour

50g softened butter

50g sugar

180g mashed cooked butternut (but not pureed)

2tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

pinch of salt

egg and a little bit of milk for eggwash

cinnamon sugar


Preheat oven to 180’C

Add flour to a bowl and rub in the butter. Continue to rub in until it resembles breadcrumbs. Add sugar, spices, baking powder, and salt.

Add mashed butternut and stir and then mix with hands until it forms a dough.

Press onto the surface and cut into triangles with a pizza cutter. Just like you would cut a pizza.

Place on a baking tray, and whisk egg and a little bit of milk together. Use a pastry brush and brush egg wash on top. Sprinkle with a generous amount of cinnamon sugar.

Bake in the oven for about 12-15 minutes until golden brown and risen.

Cool down on a cooling rack.


Easy way to cook butternut

Preheat the oven to 180’C,  place the whole butternut on a baking tray and place it in the oven. Roast the butternut for about 45 minutes to 1 hour. It should be soft when testing with a knife.

Cut in half and let it cool down. Scoop the seeds and flesh out or peel the skin off. Use a knife if it is easier.

Now you have butternut prepped for various recipes without breaking a sweat.



Ankie Niesing

Hi, I'm Ankie! Welcome to Wooden Spoon Kitchen, my pantry of life, love and health where we constantly stir laughter, learning, eating and cooking together!

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