Scones are probably one of my favorite baked goods. I adore the flaky, buttery taste paired with a hint of sweetness. Something I love to do with girlfriends is enjoy high tea with finger sandwiches, bite-sized pastries and fresh scones. I almost always book high tea for my younger cousin and I to enjoy during the holiday season. My most anticipated high tea experience is during our annual trip to the Fairmont in San Francisco right before Christmas.
But of course scones can be enjoyed throughout the year and what better time than fall when pumpkin is in season. I love subtly sweet scones and these ones fit the bill. With just a hint of honey to sweeten and fiber off the charts, this is a tasty and nutritious way to start your Sunday morning.
So what is the deal with spelt? I was actually assigned this ancient grain in college to research and since then I have enjoyed it in a variety of ways. I am drawn to its mellow, nuttier taste than traditional wheat. However, it does contain gluten, which is important for those with celiac disease or an intolerance to avoid. Spelt is one of the oldest cultivated crops in human history. You can purchase the flour which can be used to bake highly textured baked goods like pizza crust (or scones!) or the berries to add to salads or pasta for a nutty, crunchy addition.
Pumpkin: Beta-carotene is a standout in this fiber-filled vegetable. Beta-carotene is a precursor to vitamin A and known for its immune-boosting properties as well as its powerful role as an antioxidant.
Spelt: Its high fiber content aids digestion, regularity and elimination. Since it has a good mix of soluble and insoluble fiber, it also plays a role in lowering “bad” cholesterol.[yumprint-recipe id=’44’]