Hi!!! I hope everyone’s had a great week! School’s started and the pressure’s already mounting, but I’m not complaining. Capstone research has finally begun, which means I get to spend over an hour a day watching two of my favorite films ever- Stalingrad and Brest Fortress- in the name of research. I’d never been a film junkie, but throw in WWII, Soviet patriotism and a few well placed charge scenes, and I’ll  talk all day about the nuances in framing and lighting. Yeah, I’m excited.

Well, back on topic. Unlike previous years, I didn’t come up with any  New Years resolutions. I have goals, but most of them are continuations from 2018. Also, I don’t see the value in glorifying one particular day. One goal is new though: to get in the kitchen at least once a week- starting today. My mom loves pastries for breakfast, so I decided to treat her to some scones.

Well, let’s get cooking!

Ingredients

• 2 cups All purpose flour
• 1/2 cup pumpkin puree
• 1 egg
• 1/4 cup plain yogurt
• 3 tbsp white sugar
• 3 tbsp brown sugar
• 1/3 cup unsalted butter
• Ground spices, to taste
• 1 tbsp baking powder
• Vanilla extract, to taste
• 1/4 tsp salt

Directions

1.   Preheat oven to 200C (400F) and grease a baking sheet
2. In a large bowl, sift together flour, sugar, salt, baking powder and spices. In a separate bowl, whisk together pumpkin puree, yogurt, vanilla extract and egg.
3. Cut the butter into the flour and mix until well incorporated. The mixture should resemble doughy crumbs. Tip: the hands work best!
4. Mix in pumpkin mixture and mix thoroughly, but be careful not to over mix.
5. Shape into a disk about 2 inches thick and cut into 8 equal triangles. Bake for 25-30 minutes or until risen, baked through and slightly browned.
6. Serve and Enjoy!

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I hope everyone enjoys this recipe. Have a great week!

• Breakfast
• Dessert