Pumpkin spelt scones with maple glaze from A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry (page 46) by Martha Stewart Living Magazine

  • ground cinnamon
  • heavy cream
  • ground ginger
  • maple syrup
  • nutmeg
  • canned pumpkin purée
  • butter
  • spelt flour
  • cane sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hibeez on January 05, 2022

    grating the frozen butter made these scones delicious and tender. superb! I'm going to use this hack in all my biscuit/scone recipes. they were tasty for three days -- and for scones? that's a record.

  • anya_sf on November 03, 2018

    I couldn't find spelt flour so I substituted whole wheat pastry flour. I had to add a bit of extra liquid for the dough to come together. The scones were quite tender, but lacked flavor. Neither the pumpkin nor the spices really came through, just the glaze. Maybe spelt would be more flavorful.

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