LIBBY'S PUMPKIN SCONES

2 1/2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup vegetable shortening
3/4 cup Libby's Pure Pumpkin
1/2 cup milk

Preheat oven to 450 degrees F.

Combine flour, sugar, baking powder, cinnamon, salt and cloves in large bowl. Cut in vegetable shortening with pastry blender or 2 knives until mixture resembles coarse crumbs.

Combine pumpkin and milk in small bowl. Add to flour mixture; mix just until dough forms.

Knead dough gently on floured surface 10 to 12 times. Pat half of dough into one 7-inch circle; cut into 6 to 8 wedges. Repeat with remaining dough. Place wedges 2 inches apart on ungreased baking sheet.

Bake for 12 to 14 minutes or until light golden. Remove scones to wire rack; cool slightly. Serve warm.

Makes 12 to 16 scones
Source: Libby's