Eggless Pumpkin and Multigrain Breakfast Scones

in , , , on Sunday, November 20, 2011

Breakfast scones with wheat flour, oats flour, barley flour, cornmeal and quick cooking oats,flax seeds a complete breakfast scones which suits fabulously for a lazy sunday's morning with a cup of coffee, healthy scones prepared with a pumpkin puree prepared at home with steam cooked pumpkin chunks..Personally i prefer making out purees with veggies by pressure cooking or steam cooking instead of roasting them in oven..Its quite easy to whip out homemade puree by cooking over the stove top..Regarding this scones, i have combined maximum all the grains to bake up this gorgeous pumpkin scones, which is eggless but not vegan as i used butter in this baked goodies..These scones are quite a very big hit at home so i baked twice already for ur weekend morning breakfast..I got 8scones while i baked for the first time and i have increased the ingredients to make out approximately 12 scones when i baked for the second time.



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

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 flour mixture turns as bread crumbs..add gradually the pumpkin puree and turn everything as a dough.

Meanwhile preheat the oven to 350F...Springle few flour over a baking sheet,place the dough over the flour and roll the dough as disc..cut the dough as 8-10 triangles..Bake this scones for 15-20minutes or until its turns golden brown..

Dust the baked scones with confectioner's sugar when they are warm, its completely optional..enjoy!!!


This entry was posted on Sunday, November 20, 2011 at 1:24 PM and is filed under , , , . You can follow any responses to this entry through the RSS 2.0. You can leave a response.

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