Monday, February 13, 2012

Pumpkin Parmesan Scones

I remember back in high school I was in love with my coworkers homemade scones. When I came across this recipe I was very excited to try it! It was pretty good, but a little bit bland, but I guess that's what scones are supposed to be.

Pumpkin Parmesan Scones--adapted from Cooking Light
Total Time: 30 Minutes
Serves 12
  • 1 1/2 cups all-purpose flour 
  • 1/2 cup 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 
  • large egg whites, divided 
  • 2 tablespoons grated fresh Parmesan cheese 
  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, pressing lightly to adhere. Bake at 400° for 20 minutes or until golden. Slice scones along score lines with a serrated knife. Serve warm.

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