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Pumpkin seed scones

Pumpkin seed scones

Ingredients for 16 pieces:

top with:

  • vegetable milk
  • pumpkin seeds



Mix the ingredients and knead thoroughly. Roll out to 1,5-2 cm thick, prick out the scones with a pastry cutter and leave to rest for 15 minutes. Brush the tops with vegetable milk and sprinkle with pumpkin seeds.

Bake in a preheated oven at 190°C on a baking tray lined with silicone baking paper for 30-35 minutes, baking top and bottom. Leave to cool on a wire rack.

Pumpkin seed scones

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