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Hot Pepper Pumpkin Scones
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    Hot Pepper Pumpkin Scones

    • 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

    Preheat oven to 375 degrees.

    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
    Posted By:???

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