Ingredients

• 1 cup - Wheat pastry flour
• 1/2 cup - Cornmeal
• 1/2 cup - Barley flour
• 1/2 cup - Oats flour
• 1/4 cup - Quick cooking oats
• 1/4 cup - All-purpose flour
• 1 tsp - Baking soda
• 1 tsp - Baking powder
• 1 tbsp - Flax seeds
• 1/2 cup - Pumpkin puree
• 1 cup - Sugar
• 1/2 cup - Butter
• Confectioner's sugar for dusting

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