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    Scones: Hot Pepper-Pumpkin Scones


    Source of Recipe


    Exported from MasterCook

    List of Ingredients




    1 stick unsalted butter
    1/2 small onion, finely chopped
    2 jalapeno peppers, seeded, finely diced
    2 cups flour
    2 teaspoons 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 tablespoons buttermilk or plain yogurt
    1 egg
    1/4 cup honey
    1 tablespoon Tabasco sauce

    Recipe



    Preheat oven to 375¼F. 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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