Hot-pepper Pumpkin Scones Recipe
Yield: 12 To 14Recipe by luhu.jp
Ingredients:
1 Stick: unsalted butter,
1/2 small: Onion, finely chopped
1: Jalapeno peppers, stemmed, seeded, and finely diced
2 cup: 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 cup: Sugar,
3/4 cup: Pumpkin puree,
6 tbsp: Buttermilk or plain yogurt,
1: Egg,
1/4 cup: Honey,
1 tbsp: Tabasco, or other hot sauce
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
: breads