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1 Stick unsalted Butter
1/2 Onion, finely chopped
1 Jalapeno Peppers, stemmed, seeded, and finely diced
2 cup Flour
2 teaspoon Baking powder
1/2 teaspoon Baking Soda
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Ginger
1/8 teaspoon Ground Allspice
1/4 teaspoon Salt
1/4 cup Sugar
3/4 cup Pumpkin puree
6 Tablespoon Buttermilk or plain Yogurt
1 Egg
1/4 cup Honey
1 Tablespoon Tabasco, or other hot Sauce
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Preheat oven to 375 degrees 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 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 minutes. Mix honey with the jalapeno sauce and brush tops of the scones with this mixture before serving.
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