Pumpkin Seed Hotteok Scone

Name: Pumpkin Seed Hotteok Scone
Yield: 350 g
Ingredients: fresh cream 100 ml; cinnamon powder 1 g; isolated soy protein 15 g; oat flour 120 g; roasted sunflower seeds 10 g; roasted pumpkin seeds 15 g; salt 2 g; leavening agent (baking powder) 2 g; allulose powder 40 g; pumpkin powder 15 g; almond flour 30 g

1,254 kcal

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Ingredients

Main ingredients

fresh cream 100 ml
cinnamon powder 1 g
isolated soy protein 15 g
oat flour 120 g
roasted sunflower seeds 10 g
roasted pumpkin seeds 15 g
salt 2 g
leavening agent (baking powder) 2 g
allulose powder 40 g
pumpkin powder 15 g
almond flour 30 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 144.69 g 40%

Protein 47.26 g 13%

Fat 74.07 g 46%

Serving size 350g

Cooking steps

1

Steam and mash the pumpkin.
2

Combine flour, baking powder, salt, and sugar in a bowl and mix.
3

Cut butter into small pieces, add to the bowl, and knead the dough.
4

Add the mashed pumpkin and seeds (pumpkin seeds, sunflower seeds, etc.) and mix well.
5

Gradually add milk and knead until the dough is smooth.
6

Shape the dough into scone shapes.
7

Bake in the oven at 180°C for 20–25 minutes.

Pumpkin Seed Hotteok Scone

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