Hot-pepper pumpkin scones
12 To 14
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick unsalted butter | |
| ½ | small | Onion, finely chopped |
| 1 | Jalapeno peppers, stemmed, seeded, and finely diced | |
| 2 | cups | Flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground ginger |
| ⅛ | teaspoon | Ground allspice |
| ¼ | teaspoon | Salt |
| ¼ | cup | Sugar |
| ¾ | cup | Pumpkin puree |
| 6 | tablespoons | Buttermilk or plain yogurt |
| 1 | Egg | |
| ¼ | cup | Honey |
| 1 | tablespoon | Tabasco, or other hot sauce |
| 5 | minuntes. | |
Directions
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 ⅓ 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 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 carbo., 8 g fat, 39 mg chol., 5 g sat. fat, 127 mg sodium.