1 : Package(8.25)spice cake mix
1 : /2 c Libby's Pumpkin pie mix
4 : Med. eggs
1 : Envelope (.25oz)
Whipped : Whipped topping mix
1/2 : c Shortening
1 : c Brown sugar
1/2 : c Granulated sugar
2 : Egg yolks
3/4 : c Mashed pumpkin
2 : c Flour
1/4 : ts Soda
3 : ts Baking powder
1 : ts Salt
1 : ts Cinnamon
2/3 : c Chopped nut meats
1/3 : c Sour milk
Box : Box yellow cake mix
3 : Eggs
1/3 : c Oil
1 : c Solid canned pumpkin
1 : tb Pumpkin pie spice
1 : c Nuts
2 : c Sugar
16 : oz Can pumpkin
1 : c Vegetable oil
4 : Eggs, beaten
2 : c All purpose flour
1 : ts Salt
1 : ts Soda
2 : ts Baking powder
2 : ts Cinnamon
1/2 : c Flaked coconut
1/2 : c Chopped pecans
0: Preheat oven to 425F
1: Reserve 1 tablespoon sugar
2: Combine remaining sugar, flour, baking powder, cinnamon, baking soda and salt in large bowl
3: Cut in 4 tablespoons butter with pastery blender until mixture resembles coarse crumbs
4: Beat egg in small bowl
5: Add pumpkin, sour cream and ginger; beat until well combined
6: Add pumpkin mixture to flour mixture; stir until mixtur forms soft dough that leaves side of bowl
7: Turn out onto well-floured surface
8: knead dough 10 times
9: Roll dough using floured rolling pin into 9x6 rectangle
10: Cut dough into 6 (3-inch) squares
11: Cut each square diagonally in half, making 12 triangles
12: Place triangles, 2 inches apart, on ungreased baking sheet
13: Melt remaining 1 tablespoon butter
14: Brush triangles with butter and sprinkle with reserved sugar
15: Bake 10 to 12 minutes or until golden brown
16: Cool on wire racks 10 minutes
17: Serve warm
18: Makes 12 scones
19: Posted to Bakery-Shoppe Digest V1 #221 by Nancy Pallotta <nancee@neo
20: lrun
21: com> on Sep 06, 1997