Eggless Pumpkin and Multigrain Scones

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

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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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

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