---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Hot-pepper Pumpkin Scones
 Categories: Breads
      Yield: 12 Scones
 
    1/2 c  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°F.
  
  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" apart on a lightly greased
  cookie sheet. Bake in a pre-heated 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 jalapeno sauce and brush tops of the scones with
  this mixture before serving.
  
  Per serving: 200 calories, 3 g protein, 29 g carbs,
  8 g fat, 39 mg chol, 5 g sat fat, 127 mg sodium
 
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