Pumpkin-Parmesan Scones

I really like pumpkin and since it is easy to use and find (thanks to canned goods), I have decided that I am going to try and use it more frequently, year-round. I saw this recipe in Cooking Light Magazine a couple of months ago and I have made it quite a few times in the past few weeks. Mine don't really look like scones- it came out looking like more of a round pumpkin loaf, which was fine because it tasted good and everyone liked it.
This is a really quick recipe to throw together and I don't think that you can mess it up. We really, really like it.
I have served it with soup, salad, and as a side with just about everything. Yummy!

Pumpkin-Parmesan Scones from Cooking Light

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

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.

Coming Tomorrow- Coconut Curried Chicken