Ingredients:

• 2/3 cup butter (very soft or melted)
• 1 cup pumpkin (canned or fresh pureed & drained pumpkin are both fine)
• 1/2 cup buttermilk
• 3 free-range organic eggs
• 6 tbsp black strap molasses
• 2 tsp real vanilla extract
• 1 cup whole wheat flour
• 1 1/2 cup whole spelt flour
• 1/2 cup whole kamut flour (kamut flour adds extra nutrients to the muffins, but can be substituted by increasing the spelt)
• 1 cup brown sugar
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp each of ground ginger, cloves, and nutmeg
• 1 cup chopped walnuts
• 1 cup dried or fresh cranberries (dried adds a sweet flavour, fresh adds a tart flavour)

Directions:

Preheat oven to 4oo°F.  In a medium sized bowl, mix together the first 6 (wet) ingredients and beat until smooth.  I use my immersion blender and that makes quick work of the blending.  In a large mixing bowl, add the flours, sugar, powder and spices and mix well.  Add the wet ingredients to the dry and stir until combined.  Add the walnuts and cranberries and fold in careful to not over mix.  Spoon batter into a greased muffin tin until the cups are heaping; this gets nice big fluffy muffins.  Bake 20-25 minutes until a skewer inserted into the center of the muffins comes out clean.  Yields 18 large muffins or 24 medium muffins.

• 2 cups whole grain spelt flour (or whole wheat)
• 1 cups unbleached flour
• 1 tablespoon baking powder
• 1/2 cup cold butter
•  2 large eggs
• 2/3 cup half and half
• 2 teaspoons vanilla extract
• 1 cup FROZEN blackberries      (or other berries that are frozen fresh and can be separated frozen)

Directions:

Preheat oven to 425°F and line a baking pan with parchment and sprinkle it with flour. Combine the dry ingredients in a large bowl.  Add the butter and with fingertips, gently cut the butter in until it is well combined and resembles course crumbs, some lumps are fine.  In a separate bowl, beat the eggs, cream, and vanilla.  Add to the dry mixture and gently combine.  The very last thing you’ll add is the frozen blackberries.  The more frozen the better and make sure you work the shaping step (listed next) quickly as to not have them begin to melt into the dough.  

Shape the dough into 2 equal balls and flatten to 3/4″ thick on the floured parchment or pan.  Using a knife slice each circle into 6 wedges and  carefully pull the wedges away from the center to separate them to 1/2″ space around the outer edges.  Optional: brush each scone with milk and sprinkle with  sugar for a sweet and crunchy top.   Bake until golden about 20 minutes, or until a tester comes out clean when inserted in the middle. 

Makes 12 medium-sized scones