- Paula Jeffrey
Spelt Pumpkin Scones
Fall is here, the leaves are turning, and the weather here is Winnipeg is gloomy and wet. I've been doing my best to use my candles, yoga, warm drinks, and a rain jacket to walk my unimpressed, rain-hating dog to keep the gloom out of my life; can't change the weather, but you can change your tune!
Enter pumpkin scones! This recipe was a new find for me after making a dish that required 1/3cup of pumpkin and I had a bunch left over. I hate to see food go to waste so scones were a great option to make and freeze. I love that it uses spelt flour and very little sweetener. To make them more dessert-y, we whipped up some coconut cream and added a drizzle of maple syrup, but these are great on their own!
Recipe is from The Healthy Chef, I used sprouted spelt flour and cranberries instead of raisins; simply out of what I had on hand! I had canned pumpkin and it still turned out delightful.
1 cup roasted pumpkin or canned pumpkin
2 cups spelt flour
1/2 cup dried fruit
1/2 teaspoon ground cinnamon
pinch of salt
2 teaspoons baking powder
1/4 cup coconut oil (or butter)
1 tablespoon honey or maple syrup
1 cup oats
1. Preheat oven to 350F.
2. Combine flour, salt, cinnamon, baking powder then add dried fruit.
3. Combine pumpkin, honey/maple syrup and melter butter/oil.
4. Add pumpkin to flour and combine gently with fingertips until a soft dough is formed.
5. Scatter the oats on your board/rolling surface and then scoop dough onto board.
6. Flatten out the dough to about an inch and add some oats on top.
7. Cut scones to desired shape; I like cutting it into triangles!
8. Bake for about 20 minutes until golden.
Enjoy it with a warm drink on a rainy day - embrace the gloomy fall weather!