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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Cooking Light Jan 2009. Serve with a vegetable stew. Ingredients:
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 |
Directions:
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 white, 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 white 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.
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