Hello, pumpkin bandwagon!

Yep, I’m on it. I was mildly disappointed that I had to hunt around the grocery store for the pumpkin. Isn’t that stuff usually out in massive pyramid displays by this point in the year? Is there another shortage I don’t know about?

Of course, I could only find the massive 28oz can, so there are leftovers. I’ve been adding it to breakfast smoothies and protein oats, but still have enough for another recipe. Ohhhhh the madness. >insert evil laugh here<

These are definitely healthier than your average scone, not that I really care. They end up cake-like and dense [thanks, spelt flour!], and chewy the longer they’re stored. No, I didn’t eat all 20. I probably ate 16. At that point I was really just eating them to eat them, and they didn’t even taste all that awesome anymore. I didn’t glaze them, but I’m weird like that, as you know. I almost did it just for picture reasons [like I do with the cheese on Andrew’s plate that I usually photograph], but I couldn’t be bothered. My convenience will be my downfall.

Inspiration: Side of Sneakers

Ingredients

1 cup spelt flour

1 cup all-purpose flour

1/2 tablespoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

1 tablespoon sugar

1 tablespoon brown sugar

1/4 cup butter [Earth Balance!], keep it cold

1/3 cup pumpkin puree

1/3 cup almond milk

Preparation

Whisk together all of the dry ingredients in a large bowl. Cut in the butter, incorporating it into the flour mixture until it feels like sand. Stir in milk and pumpkin. Combine into dough. You might want to use your hands for this. It takes a bit. Preheat the oven to 375°. Line a baking sheet with a silpat [or parchment]. Roll the dough out into a rectangle on the baking sheet. Cut in half lengthwise and then into small triangles. I was able to get 20. Separate them on the baking sheet so they’re not touching. Bake for 12 minutes. Allow to cool before covering with glaze, if using.