Beverages

Pumpkin Spelt Scones

Perfect for breakfast or tea-time, these scones pair wonderfully with your favorite hot beverage. Store spelt flour in the refrigerator or freezer to preserve its nutritional value.
Ingredients:

1¾ cups (218 grams) all-purpose flour
1 cup (120 grams) spelt flour
⅓ (83 grams) cup sugar
1 tablespoon baking powder
¾ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ cup (113 grams) cold butter
⅔ cup (359 grams) canned pumpkin
2 eggs
1 tablespoon heavy cream
Cinnamon-sugar for sprinkling

Instructions:

Combine the flour, sugar, baking powder, salt, and spices in the bowl of a food processor and pulse to combine.
Cut the cold butter into chunks and add to the food processor.
Pulse until the butter incorporates into the flour but is still crumbly. It’s all right to leave small bits of butter intact.
In a separate bowl, beat the eggs and add them to the pumpkin.
Then incorporate the pumpkin mixture and the flour, mixing with a wooden spoon until just moist. It will be a messy, shaggy dough. The less you handle it, the lighter the scones will be.
Line a baking sheet with parchment paper, if you have it. Sprinkle the paper (or the pan itself) with flour.
Scrape the sticky dough onto the floured parchment or pan.
Divide the dough in half and round each half into a 5 inch circle, each about ¾ inch thick.
Brush each circle with heavy cream or whole milk, and sprinkle with some cinnamon sugar.
Run a knife under cold water and use the knife to cut each round into six wedges.
Separate the wedges so that there is at least a ½ inch space between each piece on the baking pan.
For best texture, and highest rise, place the whole baking pan uncovered in the freezer for 30 minutes.
Preheat the oven to 425 (F) (220 C).
Bake for 22 to 25 minutes or until golden brown and a tooth pick inserted into the center comes out clean. These scones are best served warm. They can be reheated one at a time in the microwave.