Let's get real here, folks. Y'all know I adore healthy foods: real, whole, slow, soaked, raw, fermented, home-cooked... I'm all about it. But sometimes I forget to soak grains and flours the night before, or am just plum tuckered out at the end of the day. So... sometimes I give myself a little slack. It's okay to do that sometimes, you know. Instead of spending a fortune at Starbucks and filling our family with refined yach (that just shouldn't taste so darn good), here's a little treat we indulge in from time to time. You can make these the day before; they'll keep okay. Or... you can double the recipe, eat some today, and some tomorrow. Maybe.
Thanksgiving is a'comin' and these would make a tasty breakfast for Turkey Day...
As-Healthy-As-It-Gets Pumpkin Scones Akin to Starbucks
Makes 6 large scones (picture the ones at Starbucks)
Prep time: 15 minutes. Bake time: 14-16
2 cups spelt flour (freshly-milled is preferred)
1/4 cup rapadura
1 Tablespoon non-aluminum baking powder
1/4 teaspoon baking soda
1/2 teaspoon Celtic sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
6 tablespoons chilled butter
1/2 cup pumpkin (or kabocha) puree
3 Tablespoons buttermilk
- Preheat oven to 425 degrees.
- Combine dry ingredients (flour through spices) in a mixer.
- Set the mixer to a low speed and cut in chilled butter (slice butter like your'e generously buttering a slice of bread and drop the pieces of butter into the mixer, one at a time, while the mixer is on low).
- In a separate bowl, whisk the wet ingredients (pumpkin, buttermilk, and egg) together. Keep the dry ingredients mixing on low and slowly pour the wet mixture in until it's well incorporated.
- Form the dough into a ball. Now squish the ball into a 1-inch-thick circle on a lightly-foured surface. Slice the circle into 6 even pieces and set them on a baking sheet (preferably stoneware). Into the oven they go.
- Bake for 14-16 minutes, or until the edges begin to slightly brown.
What the dough looks like before you cut it.
- 2 cups powdered sugar (if you want to avoid refined powdered sugar and you own a Vita-mix, get your Vita-mix recipe book out and make your own powdered sugar from evaporated cane juice, turbinado, or even rapadura)
- 2 Tablespoons milk (whole, raw milk is preferred)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1 pinch cloves
- When scones are cool, mix ingredients until smooth.
- Dip the top of the scones into the glaze until they're well-covered, or drizzle glaze over the scones with a spoon.
Dipping scones into the glaze.
Or, the drizzle method.