These Pumpkin Spice Scones with whole grain spelt represent Fall and all my favorite things. These scones will satisfy your sweet tooth. They pair well with tea or your favorite Fall beverage.
After visiting Tuscany and experiencing the beautiful countryside and colorful towns, I realized I needed more color in my life and inside the kitchen. So I bought a new teapot. It’s been too hot for tea (at least for me) so I’ve been waiting for cooler weather to use it.
Now that Fall has finally arrived, I can bask in the vibrant colors outside and inside my kitchen without the heat. I like to bake anytime, but it’s much more enjoyable when the thermostat is not so high.
My other favorite thing about Fall is pumpkins. I love to decorate with them, carve them, and eat them.
These pumpkin spice scones satisfy my sweet tooth and my love of all things pumpkin. You can serve these delicious morsels with butter, jam, or jelly and a pot of tea or a glass of milk. My favorite way to eat them is to spread a little bit of apple cinnamon jelly on them.
Spelt Pumpkin Spice Scones
Makes: 18 scones
Ingredients:
- ~3 1/4 – 3 1/2 cups whole grain Spelt flour *
- 2/3 cup sugar
- 2 1/2 tablespoons baking powder
- 2-3 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold butter, cut into chunks
- 2 eggs
- 1/2 cup sour cream
- 1/4 cup pumpkin puree
- 2 teaspoons pure vanilla
- 1/2 cup chopped pecans, optional
- 1/2 cup raisins, optional
* If using all-purpose flour instead of wholegrain Spelt, you’ll probably use less flour. Start with 2 1/2 cups and add more flour as needed.
Preparation:
Preheat oven to 375°F.
Mix flour, sugar, pumpkin pie spice, baking soda, and salt in a large bowl. Cut in butter with a pastry blender or 2 knives and mix until the mixture resembles coarse crumbs.
Beat eggs, sour cream, pumpkin, and vanilla in a medium bowl with a wire whisk until well blended. Add to the flour mixture and stir until a soft dough forms. Stir in pecans and raisins, if using. Mix or knead in the bowl until thoroughly incorporated.
This dough was too wet to prepare as wedges so I made drop scones instead.
Drop by 1/4 cupfuls (or the size desired) 2 inches apart onto a greased baking sheet or a baking sheet lined with parchment paper. Bake 10-15 minutes, or until golden brown.
Cool slightly on a wire rack. Enjoy warm.
These scones will last for a couple of days wrapped tightly in plastic wrap. Warm them up in the microwave or oven.
Happy Fall!
Cathy
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