Savory Pumpkin Scones

from Better Homes and Gardens magazine | makes 12 scones

3/4 c. canned pumpkin puree
1/2 c. grated Parmesan cheese
1/4 c. butter, melted
1 egg
1 tsp. Worcestershire sauce
1/2 tsp. salt
ground black pepper
2 tsp. chili-flavor oil
1 2/3 c. all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
milk

Preheat oven to 400*. In a large bowl combine pumpkin, Parmesan, melted butter, egg, Worcestershire sauce, salt and pepper, and chili oil. Stir well to mix.

In another bowl, mix together flour, baking powder, and baking soda. Fold into pumpkin mixtures and stir until combined into a dough.

Turn dough out onto a lightly floured work surface. Pat to 1-inch-thick ova.

Cut dough into scones with a round 2-inch biscuit cutter. Place on cookie sheet. Brush tops with milk to glaze. Bake for 15 min. or until golden.