• 1 Stick 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

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 inches apart on a lightly greased cookie sheet. Bake in a preheated 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 minuntes.

Mix honey with the jalapeno sauce and brush tops of the scones with this mixture before serving. Yield: 12 to 14

Per serving: 200 calories, 3 g protein, 29 g carbo., 8 g fat, 39 mg chol., 5 g sat. fat, 127 mg sodium.

From: SOAR - the Searchable Online Archive of Recipes
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