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Eggless Pumpkin and Multigrain Scones Recipe

Eggless Pumpkin and Multigrain Scones is a popular Continental Breakfast
Author :
 
On :
Thursday, 29 January, 2015
Category :
Kid friendly Recipe
Course :
Breakfast Recipe
Cuisine :
Continental Recipe
Technique :
Bake Recipe
Difficulty :
Hard
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

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:

    1. Beat together the sugar and butter until soft.
    2. Meanwhile combine all the flours, flax seeds, cornmeal and oats together with baking soda and baking powder in a large bowl.
    3. Add the sugar-butter mixture to the dry ingredients and mix until the mixture becomes crumbly.
    4. Add gradually the pumpkin puree and turn into a dough.
    5. 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.
    6. Bake the scones for 15-20 minutes or until they turn golden brown.
    7. Dust the Bake scones with confectioner's sugar when they are warm.
    8. Recipe courtesy: Priya Easy N Tasty Recipes



     

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