Parmesan Pumpkin Scones

1 1/2 cups all purpose flour
1/2 cup whole 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 pumpkin seed kernals

Preheat oven to 400 degrees. Lightly spoon flours into dry measuring cups; level with 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 flour to 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 pumpkin seeds, pressing lightly to adhere. Bake at 400 degrees for 2o minutes or until golden. Slice scones along score lines with a serrated knife.

Serving size 1 wedge, 129 calories, 4.9g fat, 253mg sodium.