I have a guest post this week written by a friend’s ultra cool daughter, A. Love all the local ingredients sourced at UW farmer’s market as well.
At 6:00 am, my taste buds are usually too sleepy to even taste my breakfast. Nor do they want to. Spelt pancakes washed down by a kefir shake? Good thing I’m not awake.
However, one morning, my mother pleasantly surprised me! On the table was a gorgeous pumpkin scone, and when I ate it, I woke up. Delicious! And it tasted exactly like the Starbucks pumpkin scones… hmm. Was my mother trying to sneak away store-bought as homemade, breaking with the local diet? Apparently not, because when I finally saw the recipe, it looked decidedly healthy. Good thing they don’t taste that way!
Better than Starbucks Pumpkin Scones
• 2 cups spelt flour (or whole wheat pastry flour)
• 5 T Rapadura sugar
• 2 t baking powder
• 1/2 t salt
• 1/2 t ground cinnamon
• 1/2 t ground nutmeg
• 1/4 t ground cloves
• 1/4 t ground ginger
• 6 T cold butter
• 1/2 cup pumpkin puree
• 3 T cream
• 1 large egg
Combine ½ cup powdered sugar with about ½ T milk, adding milk slowly until you reach your favored consistency. Spread over scones. If you’d like, you can add some spice into the glaze with some cinnamon, nutmeg, cloves and ginger.
Preheat oven to 425 degrees.
Prepare a baking sheet with parchment paper. Combine flour, sugar, salt, baking powder, and spices in a large bowl. Cut butter in large chunks and mix with a fork into the dry ingredients until the mixture is crumbly and no large chunks of butter remain.
Combine the rest of the ingredients in another bowl, beating until well combined. Fold wet ingredients into the dry ingredients, being sure not to overmix.
Put dough onto baking sheet and form into large circle. Cut into 6 wedges and separate them.
Bake scones for 15 minutes at 425.
Let cool, then frost with optional glaze. Enjoy!