Pumpkin Scones

2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup vegetable shortening
3 tablespoons light brown sugar
1 cup solid-pack pumpkin
1/4 cup plain yogurt
2 tablespoons 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 min., or until lightly colored. Transfer to wire racks, cover with a clean towel and let cool.