Michael and I don't even really like scones, so I'm not sure what drew me to this recipe from Cooking Light. And it's not exactly pumpkin season anymore. Regardless, I thought I'd given it a shot. Turns out, they didn't really taste like scones, so I loved them! I think of scones as a hard, crumbly, not too sweet, tea dessert. These were more moist and sweet than I thought they'd be. I did use canned pumpkin pie mix instead of regular canned pumpkin though (they were out at the grocery store, imagine that!) - I'm not sure if that could've made the difference.
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 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 pumpkin seeds
- Preheat oven to 400°.
- Combine flours, baking powder, baking soda, and salt in a large bowl; cut in butter 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 halfway (but not all the way) through dough to make 12 wedges (to make it easier to cut when done).
- 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.