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Pumpkin-Parmesan Scones

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6 3/4 ounces all-purpose flour (about 1 1/2 cups)

2 3/8 ounces whole wheat flour (about 1/2 cup)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon 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 tablespoons grated fresh Parmesan cheese

1 tablespoon pumpkinseed kernels

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