Monday, December 04, 2017

Pumpkin Spelt Scones with Maple Glaze

I have been watching the new episode of Martha Bakes (not a paid advertisement) and this season she is focused on what she calls healthy baking and is really more about alternative flours. (I clarify this because just using an alternative flour does not necessarily cut down on carbs, but can, so your mileage will vary as to if the alternatives are healthier.) Many of the recipes seem to come from a newer cookbook by Martha, A New Way to Bake.

The pumpkin spelt scones she made looked good and I had not yet tried spelt in baking, which is not low-carb but is supposed to be easier to digest than all-purpose flour. One of the blogs I use frequently, Chocolate Covered Katie, seems to use spelt flour most often! Most places that discuss spelt recommend using only half spelt in a recipe because using all spelt flour can cause structural problems. Martha referred to this as creating a "tender" texture, and I decided to go with it for the first time. Next time I'd mix spelt with other flours, because the others were right! But these were still tasty. I did use coconut sugar instead of real, to try to cut back some on the carbs.

Pumpkin Spelt Scones with Maple Glaze
(recipe from Martha Stewart via Martha Bakes on

2 cups spelt flour
1/3 cup natural cane sugar
2 teaspoons baking powder
¾ teaspoon ground ginger
¾ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
Coarse salt
1 stick (1/2 cup frozen unsalted butter, grated on large holes of a box grater; plus 1 tablespoon melted
2 tablespoons heavy cream, plus more for brushing
1 large egg, room temperature
1/3 cup canned unsweetened pumpkin puree
½ cup confectioners’ sugar
2 to 3 tablespoons pure maple syrup

  1. Preheat the oven to 375 degrees. In a bowl, whisk together flour, cane sugar, baking powder, ginger, cinnamon, nutmeg, and ¾ teaspoon salt. Stir in grated butter.
  2. In another bowl, whisk together cream, egg, and pumpkin; stir into flour mixture just until dough forms. (It will still be crumbly.) Pat into a 6-inch round on a parchment-lined baking sheet. Brush with cream. Using a knife or bench scraper, cut dough into 8 wedges, and pull 2 inches apart.
  3. Bake, rotating sheet halfway through, until scones are golden brown, about 20 minutes. Let cool completely on sheet on a wire rack.
  4. In a small bowl, stir together melted butter, confectioners’ sugar, 2 tablespoons maple syrup, and a pinch of salt until smooth. If glaze is too thick, add additional maple syrup, 1 teaspoon at a time. Dip tops of scones in glaze and transfer to rack set on baking sheet. Allow glaze to set for 30 minutes before serving. (Scones are best the day they’re made but can be kept in a single layer in an airtight container up to 1 day.)

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