Eggless Pumpkin and Multigrain Scones

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated : 5 Stars
5
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

Take a look at more Breakfast Recipes. You may also want to try Healthy Soya chunks and Paneer Paratha, Best Wholewheat Blueberry Pancakes with Lemon Yoghurt, Easy Quick Sandwich

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Ingredients

How to Make Eggless Pumpkin and Multigrain Scones

  • Beat together the sugar and butter until soft.
  • Meanwhile combine all the flours, flax seeds, cornmeal and oats together with baking soda and baking powder in a large bowl.
  • Add the sugar-butter mixture to the dry ingredients and mix until the mixture becomes crumbly.
  • Add gradually the pumpkin puree and turn into a dough.
  • Meanwhile preheat the oven to 350 degrees F, sprinkle flour over a baking sheet, place the dough over the flour and roll the dough into discs. Cut the dough into 8-10 triangles.
  • Bake the scones for 15-20 minutes or until they turn golden brown.
  • Dust the Bake scones with confectioner's sugar when they are warm.
  • Recipe courtesy: Priya Easy N Tasty Recipes