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: 20 mins
• Serves: 12

Ingredients

• 3  cups self raising flour
• 420  g  condensed pumpkin soup (I use 99% fat free)

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.