Easy 2 Ingredient Pumpkin Scones |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
I just got this recipe from a cooking magazine which was sent in from a reader. They are fat free, dairy free, egg free, super easy and cheap to make, having only to buy the soup. Delicious spread with butter! Ingredients:
3 cups self raising flour |
420 g condensed pumpkin soup (i use 99% fat free) |
Directions:
1. Preheat oven to 200 degrees Celsius.
2. Place the flour in a medium bowl and make a well in the centre.
3. Pour the soup in and mix with a knife until the dough comes together.
4. If the dough is too dry add some water, if it is too sticky add some more flour.
5. Turn out onto a floured mat and knead lightly.
6. Pat out to 1 inch thickness and use a scone cutter to cut out rounds.
7. Place on a greased baking tray and bake in oven for 10 - 12 minutes Serve warm.
|
|