Total Time
35mins
Prep 15 mins
Cook 20 mins

Cooking Light Jan 2009. Serve with a vegetable stew.

Ingredients Nutrition

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.