- 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
- 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.
- 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.
- Bake, rotating sheet halfway through, until scones are golden brown, about 20 minutes. Let cool completely on sheet on a wire rack.
- 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.)
Tips/TechniquesReprinted from A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry by the Editors of Martha Stewart Living. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.