Pumpkin Parmesan Scones

Ingredients

3/4 cup all-purpose flour

1/4 cup whole wheat flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/8 cup chilled butter, cut into small pieces

1/4 cup canned pumpkin

1/4 cup nonfat vanilla Greek yogurt

1 egg white, divided

1/4 teaspoon cinnamon

1/4 teaspoon ground ginger

grated Parmesan (couple tbsps)

chopped walnuts (optional but delicious!)

Preparation

Preheat oven to 400 degrees.

Combine flours, baking powder, baking soda, salt, cinnamon and ginger in a large bowl. Cut in butter until it resembles coarse meal.

Whisk pumpkin, yogurt and 1/2 of the egg white in a small bowl. Add wet ingredients to dry ingredients and stir until just moist. Knead 4 times with floured hands. Make a circle (about the size of your outstretched hand) and slice into 6 triangle(ish) shapes.

Transfer dough to a baking sheet covered in parchment paper and brush with remaining egg white. Sprinkle with grated Parmesan cheese and chopped walnuts (press nuts in to stick). Bake for about 13 minutes, or until golden.