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Eggless Multigrain Mango Scones Recipe

Eggless Multigrain Mango Scones is a popular Continental Breakfast
Author :
 
On :
Thursday, 23 March, 2017
Category :
Kid friendly Recipe
Course :
Breakfast Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Hard
Servings :
Serves 6
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 1 cup - Wheat pastry flour
  • 1/4 cup - Ragi flour
  • 1/4 cup - Pearl millet flour
  • 1/4 cup - soya flour
  • 1/2 cup - Oats flour
  • 1/4 cup - Quinoa flakes
  • 1/4 cup - all-purpose flour
  • 1 tsp - baking soda
  • 1 tsp - baking powder
  • 1/4 cup - flax seeds, sesame seeds, Pumpkin seeds and Sunflower seeds
  • 1 cup - Mango pulp
  • 1 cup - Sugar
  • 1/2 cup - Butter
  • How to Make Eggless Multigrain Mango Scones:

    1. Preheat the oven to 350F.
    2. Beat together sugar and butter until soft.
    3. Meanwhile combine all the flours, all seeds and quinoa flakes together with baking soda and baking powder in a large bowl.
    4. Add the sugar-butter mixture to the dry ingredients and mix until the flour mixture turns as bread crumbs.
    5. Gradually add the mango pulp and turn everything as a dough.
    6. Sprinkle some flour over a baking sheet lined over a baking tray.
    7. Place the dough over the flour and roll the dough as disc and cut the dough as 8-10 triangles.
    8. Bake these scones for 20-25 minutes.
    9. Recipe courtesy: Priya Easy N Tasty Recipes.




     

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