| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Breads |
12 |
To 14 |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Per serving: 200 calories, 3 g protein, 29 g carbo., 8 g fat, 39 mg chol.,
5 g sat. fat, 127 mg sodium.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”