1/2 c Unsalted butter
1/2 sm Onion; finely chopped
1 Jalapeno peppers; stemmed,
- seeded, and finely diced
2 c Flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1/8 ts Ground allspice
1/4 ts Salt
1/4 c Sugar
3/4 c Pumpkin puree
6 tb Buttermilk or plain yogurt
1 Egg
1/4 c Honey
1 tb Tabasco, or other hot sauce
Preheat oven to 375 F.
In a small skillet, melt the butter over medium heat, add chopped
onion and jalapeno and stir until onion is soft (about 2 minutes).
Set aside to cool.
In a large bowl, mix the flour, baking powder, soda, cinnamon,
ginger, allspice, salt, and sugar. Mix in the melted butter until
mixture resembles grains of rice. Make a well in the center and add
buttermilk, pumpkin puree, and egg to the well. Mix together with a
fork and gradually work in the mixture until a soft, cohesive dough
forms.
Drop the batter 1/3 cupful at a time 2" apart on a lightly greased
cookie sheet. Bake in a pre-heated oven for 20 minutes, until
puffed and firm on surface, but fluffy in the center. Transfer to a
cooling rack, cover loosely with a dish towel and cool for at least
5 minutes.
Mix honey with the jalapeno sauce and brush tops of the scones with
this mixture before serving.
Per serving: 200 calories, 3 g protein, 29 g carbs,
8 g fat, 39 mg chol, 5 g sat fat, 127 mg sodium
