Pumpkin Scones
Preheat your oven @ 400 degrees.
  You will need:
3/4 cup canned pumpkin
1/2 cup grated Parmesan cheese
1/4 cup melted butter  (the real stuff) allow to cool down a bit.
1 egg
1 teaspoon worcestershire sauce (it's okay, we're going savory)
1/4 teaspoon white pepper
1/2 teaspoon salt
2 teaspoons of Chili flavored oil  (I add chili seasoning here, about 1/4 -1/2 tsp) let it set-up for a few minutes so you may want to do this first.
1 2/3 cups all-purpose flour
2 1/2 teaspoons of baking power
1/2 teaspoon baking soda
Milk.

In a large bowl combine the pumpkin, Parmesan cheese, melted butter, egg
the worcestershire sauce, salt , pepper and chili oil.  Stir well to mix.

In another bowl, mix the flour, baking powder,and baking soda, fold into the pumpkin mixture, stirring until just blended and dough is formed.
Turn dough out onto a lightly floured surface, pat into a 1" thick disk. Cut dough into scones.  This step can be done a couple of ways, either in the traditional pie slices or you can use a cookie cutter. Place 1' apart on a ungreased cookie sheet.  You should get 12 scones,  rework dough to use it all-up.  Now what do you think the milk is for?  You brush the tops of the scones with the milk. Bake for 15 minutes, or until golden brown.   Enjoy!  These can be frozen for up to a month. Just make sure you thaw competely before having a second serving.