Apple Spelt Scones with Pumpkin Spice

Apple Spelt Scones with Pumpkin Spice

When I think of Fall, I think of being cozy at home. There is a German word for this– Gemütlichkeit, which simply refers to a space or state of warmth, belonging and well-being. As you all know, Fall can be grey and chilly here in the northeast. On those days, I like to stay home, cook comfort food and maybe cuddle up on the couch under a blanket and watch a movie. Yep, that to me is gemütlich.

I'm into baking all kinds of goodies in the fall, too, like banana breads and pumpkin breads, muffins and scones. I also like nothing better than filling my home with the scents of cinnamon and pumpkin spices. Don't you just love walking into someone's house when they're baking something?

Here is a yummy and healthy scone recipe that is simple to bake and really delicious. I'm using spelt flour in this recipe, as it gives it a wonderful flavor. Spelt is also a good source of protein, with around 20% more protein than traditional wheat flours. The apples add a nice texture and make the scones moist. Apples are also high in fiber and are great for your digestive system.

These make for a great breakfast or snack. I love to top mine with a little butter and jam or some sunflower seed butter. Enjoy!


Apple Spelt Scones with Pumpkin Spice

ingredients :

2 cups spelt flour

1 teaspoon pumpkin spice

1/2 teaspoon salt

 2 1/2 teaspoons baking powder

1/3 cup coconut sugar

1/3 cup very cold butter, cut into small pieces

1 heaping cup of 1/2" pieces of apple (I used Granny Smith), peeled

1/3 cup unsweetened apple sauce

1 teaspoon vanilla extract

1 large egg

2 tablespoons half and half (optional)

make it :

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Chop the apple into 1/2" inch pieces. Set aside.

In a small bowl whisk together the egg, vanilla extract, and applesauce. Set aside.

Cut the butter into very small pieces and set aside in the freezer.

Whisk together the spelt flour, coconut sugar, pumpkin spice, salt and baking powder.

Work the cold butter into the flour mixture with a fork until it resembles coarse meal. It's okay if larger chunks of butter remain unincorporated. Slowly and gently fold in the chopped apple. Sprinkle the liquid ingredients to the flour and apple mixture, and toss with a rubber spatula until just combined. Be careful to not overwork the dough.

Transfer the mixture onto your lined baking sheet and form into a neat 8″ disc, 3/4 inch thick. Use a 3" round cookie cutter to cut the dough into rounds (but you can also do triangles if you prefer, by cutting 8 equal wedges with a very sharp knife). Place the rounds on the prepared sheet, spacing a few inches apart. Brush the scones with a little half and half, and bake for 20 minutes or until they’re golden brown.

Serve warm or at room temperature.


PS: I made blackberry compote to go with the scones. It's real easy to make. Simply put 2 pints of blackberries, 2 tablespoons of sugar (or less) and juice of half a lemon in a food processor and blend until smooth. Strain the compote through a sieve to remove the seeds. Voila!