Pumpkin scones

The Joy of Baking's pumpkin scones recipe is wonderful. I've modified it a bit; I only use 1/4 c. organic vegetable shortening (rather than 1/2 c. butter), use lowfat milk or soy milk rather than buttermilk, and like them a little less sweet, so I substitute 1/4 c. agave syrup (rather than 1/3 c. sugar). I also omit the egg wash at the end to cut down further on the fat & cholesterol. I then bake them as directed on on ungreased cookie sheet--no need for parchment paper if you aren't using the glaze. They come out great!

And they're even good for lunch the next day!