Part 6/10:

Transitioning to more rustic, flaky baked goods, the episode showcased Pumpkin Spelled Scones. Using spelt flour, an ancient grain related to wheat, these scones offer a lighter, more tender crumb while still being healthful and hearty. The recipe beautifully combines fall spices—cinnamon, ginger, nutmeg, and optional grated orange zest—with pumpkin puree, heavy cream, and eggs.

The ingredients are mixed until just combined, then shaped into a six-inch round and cut into eight wedges. After baking at 375°F for about 20 minutes, the scones emerge golden and flaky. They’re finished with a brush of heavy cream and a generous drizzle of maple glaze, made from melted butter, confectioners’ sugar, maple syrup, and a pinch of salt.