Serving Size : 12
1 Stick unsalted butter
1/2 small Onion, finely chopped
1 Jalapeño peppers, stemmed, seeded, and 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, or other hot sauce
Preheat oven to 375 degrees. In a small skillet, melt the butter over medium heat, add chopped onion and jalapeño 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 jalapeño sauce and brush tops of the scones with this mixture before serving.