1 stick unsalted butter
1/2 small onion, finely chopped
1 to 2 jalapeno peppers, stemmed, seeded, and finely diced
2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground allspice
1/4 tsp salt
1/4 c sugar
3/4 c pumpkin puree
6 tbsp buttermilk or plain yogurt
1/4 c honey
1 tbsp jalapeno, 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
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.