What goes better with a cup of coffee? Freshly baked scones. These scones are perfectly moist, and crunchy on top.
2 cups spelt flour
7 tbsp organic sugar cane
1 tbsp baking powder
1/2 tsp each salt, cinnamon and nutmeg
1/4 tsp dried ginger
1 large egg
7 tbsp softened butter
1 cup canned pumpkin
3 tbsp milk
1/2 cup dark chocolate chips (optional)
Preheat oven to 425 degrees.
In a medium bowl, combine flour, sugar, baking powder, salt, cinnamon, nutmeg and ginger.
In another medium bowl, combing egg, butter, pumpkin and milk. Add the flour mixture to the egg mixture. Stir just until combined. Add chocolate chips if desired.
Place 12 even spoonfuls on a greased baking sheet. Bake for approx. 16 minutes, or until the tops are golden brown.
