Directions:
- Preheat oven to 400°.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.29 Kcal (537 kJ) | ||
| Calories from fat | 38.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.3g | 7% | |
|---|---|---|---|
| Cholesterol | 11.92mg | 4% | |
| Sodium | 182.38mg | 8% | |
| Potassium | 143.3mg | 3% | |
| Total Carbs | 18.35g | 6% | |
| Sugars | 1.16g | 5% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 3.81g | 8% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 56mg | 6% | |
| Amount Per 100 g | |||
| Calories | 233.74 Kcal (979 kJ) | ||
| Calories from fat | 70.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.83g | 7% | |
|---|---|---|---|
| Cholesterol | 21.73mg | 4% | |
| Sodium | 332.3mg | 8% | |
| Potassium | 261.08mg | 3% | |
| Total Carbs | 33.43g | 6% | |
| Sugars | 2.11g | 5% | |
| Dietary Fiber | 1.65g | 4% | |
| Protein | 6.94g | 8% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.3mg | 5% | |
| Iron | 1.3mg | 4% | |
| Calcium | 102mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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