Ingredients
Serves: 61 tin (420g) of cream of pumpkin soup
3 cups (375g) self raising flour
Preparation
Prep:15 mins | Cook:12 mins1. Preheat oven to 200 degrees C.
2. Sift the flour into a bowl and pour in the soup. Mix well - the dough will be quite sticky.
3. Put the dough on a floured surface and press into a round shape about 2 cm thick.
4. Cut the scones with a scone or biscuit cutter (or a floured glass:-) or cut into squares.
5. Bake in preheated oven for 10-12 minutes