With the drop in temperature, I am feeling like fall already. Foodwise fall equals chili, hot apple cider, slow cooker soups, Sunday morning homemade cinnamon rolls, and pumpkin scones!
This morning, I decided to make a batch of pumpkin scones, I am sort of watching what I am eating, so I decided to make them a bit healthier. Now spelt flour does give a different texture than regular flour, but it is a whole grain & even has a bit of protein.
Here's my recipe:
2 1/2 cups spelt flour
1/2 cup unbleached flour
9 tbl sugar
1 tbl baking powder
1/2 tsp sea salt
1/2 tsp cinnamon
1/4 tsp nutmeg
7-8 oz canned pumpkin( 1/2 of 15 oz can)
1 egg
4 tbl almond milk
6 tbl cold butter
sugar, for sprinkling on top, optional
Glaze:
1 cup powdered sugar
1/2 tsp cinnamon
2 tbl milk
Combine all dry ingredients in large mixing bowl. Cut butter into cubes, add to bowl and beat into until the texture of coarse sand. Add in pumpkin, egg & milk, fold in just until able to form into a ball(you may have to add more flour or milk to be able to do this). Separate into two sections. Pat out each section on a floured surface into a 1 inch thick circle. Cut each circle into 6 wedges & place on a parchment lined baking sheet( I usually sprinkle some sugar & cinnamon on top also) . Bake in 400 degree oven for 12-15 minutes until begin turning a light brown. Remove & place on cooling sheet.
While cooling, prepare glaze by mixing all ingredients until smooth. I like to pour the glaze over scones while still warm so glaze melds into top layer of scone.
Get a mug of Hazelnut or Vanilla Caramel Coffee and try not to eat more than one.....
