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!”
READY IN:
20mins
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

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.

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