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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.