Savoury Pumpkin Scones

I have always been fascinated by baked goodies and when I saw these savoury scones in Sunita's World I was longing to make them. I changed the original recipe by replacing carrots with pumpkin and omitting spinach leaves. As we are vegetarians and do not eat eggs, I replaced egg with flaxseed meal.

The result was very tasty scones with oozing cheese and crispy outsides with soft insides which got disappeared in no time.

Ingredients:

All Purpose Flour - 1 cup

Whole Wheat Flour - 1 cup

Pumpkin - 1 cup( grated)

Cheddar Cheese - 1/4 cup (grated)

Milk - 1/2 cup + little more for brushing

Baking Powder - 1 tbsp

Salt - 1/2 tsp

Coriander leaves - 1/4 cup (finely chopped)

Butter - 2 tbsp (chilled)

Flaxseed meal - 1 tbsp

Water - 3 tbsp

Italian Seasoning - 1 tsp

Sesame seeds for topping

Procedure:

• Pre heat the oven to 220 degree C and grease a baking tray
• Sift together both flours , baking powder, seasoning and salt.
• Mix in grated pumpkin , cheese and coriander leaves.
• In a mixer pulse 2-3 times flaxseed meal and 3 tbsp water and pour this in the flour mix.
• Rub the butter till mixture resembles coarse crumbs.
• Add the milk and bring everything together.
• Do not knead the mixture very much.
• Roll the dough in a floured surface about 1 cm thick and cut in square shapes.
• Place in the greased baking tray and brush the top with milk and sprinkle some sesame seeds.
• Bake in the pre heated oven for about 17-20 mins or till golden brown in colour and when toothpick is inserted it should come clean.

Cool for few minutes and serve warm.

Sending this to Priya's Bookmarked Recipes- Every Tuesday Event

Also sending this to Healing Foods- Winter Squash event started by Siri of Cooking with Siri and hosted by tastespace.

Sending to Champa's Bake Off event.