These lightly sweet biscuits are delicious with Darjeeling, especially when topped with Crème Fraîche, Ginger Preserves or Gingered Honey, though Devonshire cream would be just as delicious, I am sure. You can just as easily use a Butternut puree instead of Pumpkin, or other favorite winter squash. As far as the Spelt is concerned, if you do not have Spelt flour, Whole Wheat Pastry flour is a good substitution. I say "Pastry Flour" because the Spelt is naturally lower in gluten than conventional "Whole Wheat Flour". Whole Wheat Pastry Flour, however, is milled from a "softer" or lower gluten wheat, thus making it a great alternative.
1 cup (3.5 oz) (100 g) Spelt flour or Whole Wheat Pastry Flour
1 TB Aluminum-Free Baking Powder
2 TB Dark Brown Sugar
1 tsp Pumpkin Pie Spice
1 tsp Kosher Salt
1/2 cup (4 oz) (114 g) Unsalted Butter
1 cup (9.2 oz) (262 g) Pumpkin Purée
2 TB Heavy Cream
Preheat the oven to 450 degrees.
In a medium bowl, combine both Flours, Baking Powder, Brown Sugar, Pumpkin Pie Spice and Salt; whisking to combine.