Pumpkin-Parmesan Scones

Photo: Randy Mayor; Styling: Melanie J. Clarke
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.

Yield:

12 servings (serving size: 1 wedge)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Jean Patterson,

January 2009