Pumpkin Scones

Pumpkin Scones

2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ginger, ground
1/2 teaspoon allspice, ground
1/2 teaspoon nutmeg, ground
1/4 teaspoon salt
1/4 cup vegetable shortening
1/4 cup light brown sugar
1 cup solid-pack pumpkin
1/4 cup plain yogurt
2 tablespoons cream or milk

Preheat oven to 350’F. Lightly grease cookie sheets. Combine flour, baking powder, baking soda, spices and salt. In a large bowl, cream together shortening and brown sugar. Beat in the pumpkin, yogurt and cream. Gradually blend in the dry ingredients. Turn the dough out onto a floured surface, sprinkle with flour, and knead until smooth. Roll out the dough to a thickness of 3/4″. Using a sharp knife, cut 3″ squares and place 1″ apart on baking sheets. Bake for 12-15 minutes or until lightly coloured. Transfer to wire racks to cool.

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