MM: Hot-pepper Pumpkin Scones
 ---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Hot-pepper Pumpkin Scones
  Categories: Breads
       Yield: 12 to 14
  
       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
  
   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.
  
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