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!