Pumpkin Scones Akin to Starbucks (with a Healthy Twist)

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
1 egg

1. Preheat oven to 425 degrees. 
2. Combine dry ingredients (flour through spices) in a mixer.
3. 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).
4. 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.  
5. 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.
6. Bake for 14-16 minutes, or until the edges begin to slightly brown.

What the dough looks like before you cut it.

Now it's cut!

What they look like when they're done baking.

For the Glaze

• 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

1. When scones are cool, mix ingredients until smooth.
2. 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.

Enjoy!

~Browse more riddlelove recipes here.~