Pumpkin-Parmesan Scones

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)

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.

Nutritional Information

Calories:

129 (0.0% from fat)

Fat:

4.9g (sat 2.7g,mono 1.2g,poly 0.5g)

Protein:

4.4g

Carbohydrate:

17.6g

Fiber:

1.4g

Cholesterol:

11mg

Iron:

1.3mg

Sodium:

253mg

Calcium:

83mg