Email to Lucy Ashes      

Recipe Categories: lucyashes's HOME PAGEAPPETIZERS BBQ BEAN-DISHES BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COLESLAW CONDIMENTS COOKIESandBARS CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD FRUIT MACARONIandCHEESE MARINADES MEATS MISCELLANEOUS PASTA PIZZA POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SAUCES SCONES SOUPSandSTEWS SPECIAL-SELECTION STUFFED-EGGS TIRAMISU VEGETABLES VEGETARIAN WHOLEGRAINS

Pumpkin Scones




Source of Recipe


Shawn's Recipe Kitchen


2 cups flour
1 tbs. baking powder
1/2 tsp. baking soda
1/2 tsp. ground ginger
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/4 tsp. salt
1/4 cup vegetable or canola shortening
3 tbs. light brown sugar, packed
1 cup solid packed pumpkin
1/4 cup yogurt, plain
2 tbs. sour milk

Preheat oven to 350 degrees. 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 sour milk. 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 2" squares and place 1" apart on baking sheets. Bake for 12-15 minutes, or until lightly colored. Transfer to wire racks, cover with a clean towel, and let cool.