Hot-pepper pumpkin scones
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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