These perfectly soft, buttery and flaky scones are made with the goodness of pumpkin and spelt flour and topped with a crumbly sugar, cinnamon and cardamom spice mix.
I nearly called these scones “biscuits”, but if you are in the UK or Australia, I’m not talking about a crunchy kind of biscuit you have on the side of your tea. I’m talking the southern US kind – the ones I grew up with: flaky, buttery soft scone-like bread type things. To be very honest, UK/Aussie scones and Southern US biscuits are pretty much the same thing. I had a big long spiel written out about that, but I decided not to bore you. If you are reading this from the US, I want you to think of these as biscuits, but if you are in the UK or Australia, forget about that and just think of these like the scones you know and love. You see how it can get confusing for me, sometimes?
These scones are so soft and pillowy – in fact you could halve one and just lay your head right down on it if you were feeling tired. But you will probably be too busy eating them to worry about that. I used the classic scone/biscuit making method of bringing the dough together in a mound and cutting straight down into the dough. This means the butter trapped inside the mix will make them rise and fluff up in the oven into the most amazing softness on the inside with a slightly crusty exterior.
The combination of pumpkin and cinnamon is a match made in heaven. The cinnamon sugar topping sprinkled on top bakes right in and makes a delicious glaze. I also added a little cardamom into the mix which gives it another depth – not necessary but I do recommend if you have some ground cardamom on hand.
The use of spelt flour is simply for a nice change up from normal wheat flour. Spelt flour bakes up really nice and I find you can just substitute 1:1 with plain or wholewheat flour. But you can use those flours in this recipe as well.
My granny would be feeling very proud to see me making biscuits, I mean scones like this!
- 2 Cups Spelt Flour
- 2 tsp Baking Powder
- ¼ Cup Coconut Sugar (or Brown Sugar)
- 1 tsp Salt
- 8 Tbsp / 115g Cold Butter, cubed + 1 extra Tbsp for brushing
- 1 Cup / 215g Pumpkin Puree, cold
- 1 tsp Ground Cinnamon
- 1 Tbsp Raw Sugar
- ½ tsp Ground Cardamom
- Heat oven to 200C/400F. In a food processor or large bowl, add the dry ingredients and stir together to combine.
- Add in the butter and pulse a few times (or cut with a fork) until the mixture looks like dry crumbs.
- Add the pumpkin puree and pulse again (or stir with a wooden spoon) until the dough just comes together.
- Dump the dough out onto a floured surface or silicon mat, and form into a circle. The dough should be about 1 inch thick.
- Using a round cutter, press straight down (don't twist cutter) to make around 6 circles, then take the remaining dough away from around your scones and form another mound with the scraps. Repeat again to make another 2-4 scones.
- Place the scones on a lined baking tray lightly touching each other (this helps them rise).
- Melt 1 tbsp Butter and brush on the scones.
- Mix together the cinnamon sugar cardamom and sprinkle over the tops.
- Bake for 10-15 minutes, until golden brown on the edges.