I made this today to use up what was left of a can of pureed pumpkin. It turned out rather tasty -- sort of a sweet, nutty banana taste.
3/4 cups flour (I used white whole wheat)
3/4 cups corn meal
1 1/2 teaspoons baking powder
1 cup pureed pumpkin
1 small ripe banana, mashed
1 egg
1 large "glop" of peanut butter (looked to be about 1/4 cup)
Mix the flour, cornmeal, and baking powder in a bowl; set aside. In another bowl, whisk egg, pumpkin, banana, and peanut butter until smooth. Whisk in the flour mixture until you have a smooth batter. It should not run easily, but also should not be so thick you can't use the whisk on it. If the mixture is a bit thick, you can add fruit juice to help thin it out a bit. (I used orange juice.)
I used a measuring tablespoon to drop by slightly rounded spoonfuls onto a lightly greased cookie sheet. Bake at 375 until done -- seemed to take about 15 minutes for me. You know the old rule -- when a toothpick inserted in the middle comes out clean, it's ready.
Remove from baking sheet (using a spatula would be a good idea; they wanted to stick a bit) and cool on wire rack. My yield was 28 scones.
I imagine raisins or other dried fruit would be great in this, but didn't have any on hand so my birdies get it plain. They did not complain one bit.