Eggless Multigrain Mango Scones

Recipe by
Total Time:
40 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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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.

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