Perfect for breakfast or tea-time, these scones pair wonderfully with your favorite hot beverage.
By Nicole Criss
These days there is a nip in the air in New York City. I’m welcoming my favorite scarves and sweaters out of the closet for long walks and jaunts in the park. My wardrobe is not the only thing changing. With Fall just around the corner, I am craving roasted squash, baked goods and quintessential fall spices.
I remember the first time I tried a scone on a trip to London years ago. After walking all over the city, I ducked in to a warm tea house to get out of the cold and ordered tea and scones. As I spread some clotted cream on my scone, I fell in love. These pumpkin scones may not be typically British but they are wonderful in their own right. They will perfume your home with the comforting aromas of ginger, cinnamon and nutmeg, making it the most inviting place to be.
I used a recipe from the baking experts on the King Arthur Flour website. I made a few minor adjustments, adding one cup of spelt flour. Spelt is an ancient grain, a distant relative to today’s wheat. It an excellent source of niacin, which can be important in lowering cholesterol. I used a food processor instead of cutting in the butter by hand, making this a quick recipe to pull together in the early morning. Homemade pumpkin scones are an excellent way to usher in the change of seasons. Grab one of these scones fresh off the baking pan, cozy up with a hot cup of tea and get ready to watch the Fall colors roll in.
- 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
- 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.