Pumpkin sconesbiscuits using canned soup
From zoetheunicorn 16 years agoIngredients
- 2 2/3 cups self-raising flour shopping list
- 1 tsp baking power shopping list
- 1 Tbsp sugar shopping list
- 1 Tbsp chopped rosemary or sage (optional) shopping list
- 1 can comdensed pumpkin soup shopping list
- 100 ml milk shopping list
- pumpkin seeds (optional) shopping list
How to make it
- Preheat oven to 230 Celcius
- Combine all the dry ingredients.
- Mix together the soup and milk (you should have about 2 cups)
- Add to the dry's and stir together.
- Bring the mixture together with your hands.
- Roll out on a floured surface to 1/2 inch thick.
- Cut into 3 inch rounds.
- Bake on a lightly floured tray for 10 minutes.
- *** i make these into tiny sammiches with beetroot, spinach, fetta cheese and hummus. ****
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