{Foodie Post No. 5} Pumpkin Spice Scones

Today I had a hankering for scones.
Probably because we're having some nasty rainy, miserable cold weather and making scones meant running the oven (HEAT) and I'd of course have to have a nice hot cup of coffee or tea with them.
I headed to the kitchen and turned the oven on to 350 then poked around my fridge to see what sort of scones to make.
I found this yogurt that I'd gotten for 49 cents and turned out to be kind of nasty.

Normally I would use heavy whipping cream in scones but I know my mother-in-law uses yogurt and her's always turn out yummy. (NOTE: this yogurt does not have the fruit mixed in, I just used the unsweetened Greek yogurt part in the recipe to come;))
I also had a mostly used up can of pumpkin in the fridge so that settled it; Pumpkin Spice Scones.

I grabbed several spices from the cubbard. 

Cinnamon, nutmeg, ginger, black pepper, chili powder, and vanilla. I know a couple of those seem odd but trust me, they work. Branch out and be more adventurous with your spices. There are some amazing combinations out there to discover!

I used I used about 2 cups of flour, 2 Tbsp of sugar, a sprinkling of all the spices (heavier on the cinnamon), and about 1/2 of Baking Powder but between you and me, I actually didn't bother measuring. 

Next was the 1/4ish cup of yogurt from the yogurt cup (minus a few bites I saved for my daughter who was begging for it) and the 2 or 3 Tbsp of Pumpkin Purée. I also splashed some milk in which ended up being too much so I had to add a little more flour..

 Mini chocolate chips. I would've preferred white chocolate I think but miniature semi sweet is what I had.

 Turned it out on some flour and tried to carefully shape it.. It was still a little sticky for "carefully shaping".

 Once I got it in the general shape of a circle I floured and knife and cut it into baby wedges. (Re flouring the knife between cuts).

Next it was onto the pan and into the oven; but not before a dollop of butter and generous sprinkling of sugar. Generally I'd use whipping cream on the tops but again, I don't have any.

I set the timer for 8 minutes and quickly washed up my dishes

 Obviously I had more dishes to do than just the ones created by operation scones ;)

 The timer went off and I added 4 minutes because they were still looking pretty doughy.
While waiting I whipped up some glaze. Powdered sugar, cinnamon, a little chili powder for color, and maple extract.

 Then I accidentally added too much milk so had to add twice as much powdered sugar; turned out perfect.

                              

 Waiting on the scones to cool a bit...

 Plated and trying to get a nice picture..

"Mommy, you're done." She wasn't quite so eloquent but I knew that's what she meant ;)

We then tried about a million selfie attempts but Jerusha was extremely uncooperative. 

Eventually we gave up and dug in. This is the look of a mommy giving up on selfies. 

The scones were yummy but pretty cakey. 

Pumpkin Spice Scones

2 cups flour

1/2 tsp Baking Powder

2 Tbsp Sugar

Generous dash of Cinnamon

Dash of Nutmeg

Dash of Ginger

Dash of Black Pepper

Dash of Chili Powder

1/2 tsp Vanilla Exteact 

Sift together. 

3 Tbsp Pumpkin Purée

1/4 cup Greek Yogurt

Splash of Milk

2 Tbsp chocolate, or white chocolate chips or pieces 

Gently mix and pat into disc.cut into desired amount of wedges. 

Transfer to pan. 

Dot with butter or brush with cream. Sprinkle with sugar and bake for 12 minutes. 

3/4 cup Powdered Sugar

Sprinkle of Cinnamon

Sprinkle of Chili Powder

1/4 tsp Maple Extract

A little bit of Milk

Wisk into a glaze and drizzle over scones 

Enjoy with a hot cup of coffee, or tea!