SHARP CHEDDAR, PUMPKIN, AND PECAN SCONES

Scones are best made fresh, making a homemade version essential. With so many baked goods being, for the most part, exceptional when store-bought these days, it’s nice to have an outlier. Scones are this outlier. This recipe is a cinch to prepare, especially if you use a food processor, and can be made ahead and baked to order when you need them in the morning. For serving, I can see these pumpkin patch orange, sweet-savory biscuits as part of a holiday brunch. Or, take the tray back to bed and feed yourself warm scones in the morning with coffee. They’re good any way, really.

Makes 18–20

2 cups light spelt flour, plus more for rolling

3 tablespoons light brown sugar, packed

1 tablespoon baking powder

½ teaspoon salt

¼ teaspoon ground nutmeg

6 tablespoons unsalted butter, cubed, very cold

1 cup pumpkin purée

2 ounces sharp (mature) cheddar, grated (heaping ½ cup grated)

½ cup chopped pecans

milk, for brushing

In a food processor or large bowl by hand, pulse or mix to combine flour, sugar, baking powder, salt, and nutmeg. Pulse or cut in butter until mixture resembles a coarse meal. Blend or stir in pumpkin. Pulse or stir in cheddar and pecans.

Lightly flour a clean countertop and dump out dough. Form into a round. Using a floured rolling pin, roll dough into a large circle ½ inch high. With a 2½- to 3-inch cookie cutter or drinking glass rim, cut rounds and place 2 inches apart on a large-rimmed baking sheet. Gather dough scraps, re-roll, and repeat (you will need two baking sheets). Lightly brush top of scones with milk.

Bake for 12 to 15 minutes, until puffed and bottoms are golden brown. While first batch of scones is baking, refrigerate other tray. Bake second tray of scones. Cool completely on baking sheet. Serve warm or at room temperature. Keep leftover scones in a covered glass or ceramic dish at room temperature.

NOTES

These scones taste best the day they’re made. To make ahead, prepare recipe up until scones are brushed with milk. In the morning, brush scones with milk and bake.