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
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
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