Rating: 2 stars
4 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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.

Jean Patterson
Recipe by Cooking Light January 2009

Gallery

Credit: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
12 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • 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.

Nutrition Facts

129 calories; calories from fat 0%; fat 4.9g; saturated fat 2.7g; mono fat 1.2g; poly fat 0.5g; protein 4.4g; carbohydrates 17.6g; fiber 1.4g; cholesterol 11mg; iron 1.3mg; sodium 253mg; calcium 83mg.
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