These scones were one of two breads I made for my family's Thanksgiving dinner. They are quite tasty, although the pumpkin flavor does not dominate.
1 1/2 cups all-purpose flour
1/2 cup wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. 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 Tbsp. grated fresh Parmesan cheese
1 Tbsp. pepitas
Preheat oven to 400ºF. Combine flours, baking powder, baking soda and salt in large bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Combine pumpkin, yogurt and 1 egg white, stirring with whisk in separate bowl. Add to flour mixture, and stir just until moist.
Turn dough onto lightly floured surface. Kneed lightly 4 times with floured hands. Pat dough into 8-inch circle on baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into but not through the dough. Brush with remaining egg white, and sprinkle with cheese and pepitas. Press them lightly into dough.
Bake 20 minutes or until golden. Slice scones along score lines with serrated knife. Serve warm.