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Pumpkin-Parmesan Scones

Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield 12 servings (serving size: 1 wedge)
Canned pumpkin puree makes these scones moist and tender, and it imbues them with the antioxidant beta-carotene. Pumpkinseed kernels add nutty crunch. Serve with a hearty vegetable soup or a meaty stew.

Ingredients

  • 6.75 ounces all-purpose flour (about 1 1/2 cups)
  • 2.375 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 fat-free plain yogurt
  • 2 large egg whites, divided
  • 2 tablespoons grated fresh Parmesan cheese
  • 1 tablespoon pumpkinseed kernels

Nutrition Information

  • calories 129
  • caloriesfromfat 0.0 %
  • fat 4.9 g
  • satfat 2.7 g
  • monofat 1.2 g
  • polyfat 0.5 g
  • protein 4.4 g
  • carbohydrate 17.6 g
  • fiber 1.4 g
  • cholesterol 11 mg
  • iron 1.3 mg
  • sodium 253 mg
  • calcium 83 mg

How to Make It

  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. Combine pumpkin, yogurt, and 1 egg white, stirring with a whisk. Add to flour mixture; stir just until moist.

  3. 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. Cut dough into 12 wedges, cutting into but not through dough. Brush remaining 1 egg white over top of dough. Sprinkle dough with cheese and pumpkinseeds, pressing lightly to adhere. Bake at 400° for 20 minutes or until golden. Slice scones along score lines with a serrated knife. Serve warm.