Pumpkin Sconesbiscuits Using Canned Soup |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Man, i should patent this recipe real quick...made it up all by myself, being the brillinat unicorn that i am ;-) ANYHOW, pumpkin scones are an Australian Country Womens Asscociation classic, heres my recipe, which uses CANNED PUMPKIN SOUP instead of boiling and mashing your own pumpkins. Read more ....k that just sounds lazy now...mmmeh. THEY GOOD IS ALL. Ingredients:
2 2/3 cups self-raising flour |
1 tsp baking power |
1 tbsp sugar |
1 tbsp chopped rosemary or sage (optional) |
1 can comdensed pumpkin soup |
100 ml milk |
pumpkin seeds (optional) |
Directions:
1. Preheat oven to 230 Celcius
2. Combine all the dry ingredients.
3. Mix together the soup and milk (you should have about 2 cups)
4. Add to the dry's and stir together.
5. Bring the mixture together with your hands.
6. Roll out on a floured surface to 1/2 inch thick.
7. Cut into 3 inch rounds.
8. Bake on a lightly floured tray for 10 minutes.
9. *** i make these into tiny sammiches with beetroot, spinach, fetta cheese and hummus. ****
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