Lazy Pumpkin Scones

Lazy Pumpkin Scones

300g can creamy pumpkin soup
250g long life cream
2 tablespoons of castor sugar
3 cups SR flour
1 heaped teaspoon baking powder

1. Stir together can of soup, long life cream and castor sugar.
2. Sift in 3 cups of SR flour and 1 heaped teaspoon of baking powder.
3. Turn out onto a floured board and flatten out with hand to about a 2cm thickness.
4. Cut into rounds – place on a greased baking try and bake in a pre-heated oven of 180c for about 20 minutes.

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.