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

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