Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield
12 servings (serving size: 1 wedge)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

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Ratings & Reviews

ameliemay's Review

HeartyCook
January 28, 2011
I couldn't taste the pumpkin at all! It could be altered to have more pumpkin instead of yogurt.

HeartyCook's Review

ameliemay
November 23, 2010
I agree with the review that they taste like "a plain biscuit". I was really excited about these, planned to serve them at Thanksgiving tomorrow but instead they'll go in the freezer and I'll use them later.

steinecke4's Review

staceylmnop
February 07, 2009
These are fabuluous with soup or chili. The entire family loved them. I made half without nuts and half with walnuts. Loved them and will make them again and again!

staceylmnop's Review

steinecke4
January 31, 2009
I can give this one star only because the items did, in fact, turn out to be scones. I expected stronger pumkin and parmesan flavors, but the end result tasted a lot like plain old biscuits.