Pumpkin Parmesan Scones

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 6 3/4 ounces all-purpose flour (about 1 1/2 cups)
• 2 3/8 ounces whole wheat flour (about 1/2 cup)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup chilled butter, cut into small pieces
• 1/2 cup canned pumpkin
• 1/2 cup plain fat-free yogurt
• 2 large egg whites, divided
• 2 tablespoons grated fresh parmesan cheese
• 1 tablespoon pumpkin seeds

Recipe

• 1 preheat oven to 400°.
• 2 weigh or lightly spoon flours into dry measuring cups; level with a knife. combine flours, baking powder, baking soda, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
• 3 combine pumpkin, yogurt, and 1 egg , stirring with a whisk. add to flour mixture; stir just until moist.
• 4 turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands. pat dough into an 8-inch circle on a baking sheet lined with parchment paper.
• 5 cut dough into 12 wedges, cutting into but not through dough. brush remaining 1 egg over top of dough. sprinkle dough with cheese and pumpkinseeds, pressing lightly to adhere.
• 6 bake at 400° for 20 minutes or until golden. slice scones along score lines with a serrated knife. serve warm.