Joanie Zisk

In a large bowl, whisk together flour, baking powder, sugar, salt, and spices. In a second bowl, whisk egg, milk, vanilla, pumpkin puree, and melted butter. Pour the wet mixture into the dry ingredients slowly, stirring just until blended. Preheat a medium skillet over medium heat. Flick a few drops of water – when they dance and evaporate, the pan is ready. Melt ½ tablespoon of butter in the skillet. Pour about ¾ cup of batter into the skillet.

Preheat the oven to 350°F (175°C). Wrap the tortillas in foil and warm them in the oven for 10 minutes until softened, or microwave on a plate covered with a damp paper towel for 20 seconds. Set aside. In a 1-quart saucepan, melt the butter over medium-high heat. Add the chopped onion, garlic, coriander, cumin, salt, and black pepper. Cook for about 2 minutes, stirring occasionally, until the onion is soft. In a small bowl, stir the flour into the sour cream until smooth, then add it to the pan.

Make the Scones Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat. In a medium bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Cut the cold butter into the flour mixture using a pastry blender, fork, or your fingers until the mixture looks like fine crumbs. In a small bowl, whisk together the milk, egg yolk, lemon juice, and lemon zest. Pour into the flour mixture and stir until just combined.