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.
Pumpkin Spelt Scones
- Total Time: 1 hour
- Yield: 6 1x
Description
These pumpkin spelt scones are infused with warm spices and perfect for cozy mornings or afternoon tea, filling your home with the comforting aromas of fall.
Ingredients
- 1 3/4 cups (218 grams) all-purpose flour
- 1 cup (120 grams) spelt flour
- 1/3 cup (83 grams) sugar
- 1 tbsp baking powder
- 3/4 tsp salt
- 3/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup (113 grams) cold unsalted butter, cut into chunks
- 2/3 cup (150 grams) canned pumpkin
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- 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 3/4 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 1/2 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.
Notes
- Store spelt flour in the refrigerator or freezer to preserve its nutritional value.
- These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat them in the oven for a few minutes to refresh their texture.
- Serve with clotted cream or butter for an authentic experience.
- Prep Time: 20 minutes
- Cook Time: 22 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 290
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Frequently Asked Questions
What is spelt flour and why does this recipe use it?
Spelt is an ancient grain, a distant relative of modern wheat. The article explains the author added 1 cup of spelt flour (alongside 1¾ cups all-purpose) because spelt is an excellent source of niacin, which can be important in lowering cholesterol. The notes advise storing spelt flour in the refrigerator or freezer to preserve its nutritional value.
Why do the shaped scone wedges need to go into the freezer for 30 minutes before baking?
Step 12 says to place the cut, shaped scone wedges uncovered in the freezer for 30 minutes ‘for best texture and highest rise.’ Chilling the dough firms up the butter so it creates steam pockets in the 425°F oven rather than melting out, giving the scones a flakier, loftier crumb.
Why does the recipe warn against handling the dough too much?
Step 5 instructs you to mix the pumpkin mixture into the flour until just moist, describing the result as ‘a messy, shaggy dough,’ and explicitly says ‘the less you handle it, the lighter the scones will be.’ Overworking develops gluten, making scones tough and dense rather than tender and crumbly.
These should be reheated in an oven for 5-10 mins or eaten at room temperature. Enjoy!
Hi Nicole! This recipe looks great – I am making the scones right now. I have a question: I do not have a microwave – how do I reheat these in the morning? I am making them tonight to bring to a brunch tomorrow. Thanks!
These pumpkin spelt scones sound wonderful, please pass the tea;-)
Nicole: so great to see you here! This sounds like a wonderfully cozy fall afternoon accompaniment for tea!
My mom is British and I simply adore scones. I can’t wait to try this pumpkin twist. It sounds and looks scrumptious. Yum!