Ingredients
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3
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420
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Directions
Easy 2 Ingredient Pumpkin Scones, 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!, I didn’t have any condensed pumpkin soup, but I did have a 520g tin of creamy pumpkin soup, and it seems to have worked just as well I added a half a cup of roasted pumpkin seeds, as I always have them on hand, and they were delicious!! I’m a bit hit and miss with success with scones, so I was really surprised they worked so well! They’re fabulous both with a nice little wedge of good cheese, but equally as delicious with a little smear of really good raspberry jam My son tried his with maple syrup, and loved them Recipe says US units, but used metric cups, because it seemed to be a very Australian recipe? Is it supposed to say US units?
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Steps
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1
Done
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Preheat Oven to 200 Degrees Celsius. |
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2
Done
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Place the Flour in a Medium Bowl and Make a Well in the Centre. |
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3
Done
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Pour the Soup in and Mix With a Knife Until the Dough Comes Together. |
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4
Done
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If the Dough Is Too Dry Add Some Water, If It Is Too Sticky Add Some More Flour. |
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5
Done
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Turn Out Onto a Floured Mat and Knead Lightly. |
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6
Done
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Pat Out to 1 Inch Thickness and Use a Scone Cutter to Cut Out Rounds. |
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7
Done
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Place on a Greased Baking Tray and Bake in Oven For 10 - 12 Minutes Serve Warm. |
