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.