Ingredients for 16 pieces:
- 230 g Bake-Free Low carb bread flour mixture
- 30 g pumpkin seed flour
- 5 g Parajdi salt
- 1 tsp black salt
- 30 g chopped pumpkin seeds
- 390 g lukewarm water
top with:
- vegetable milk
- pumpkin seeds
Preparation:
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.
