2 Ingredient Pumpkin Scones Recipes
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!
Provided by Newiegirl
Categories Scones
Time 20m
Yield 12 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 200 degrees Celsius.
- Place the flour in a medium bowl and make a well in the centre.
- Pour the soup in and mix with a knife until the dough comes together.
- If the dough is too dry add some water, if it is too sticky add some more flour.
- Turn out onto a floured mat and knead lightly.
- Pat out to 1 inch thickness and use a scone cutter to cut out rounds.
- Place on a greased baking tray and bake in oven for 10 - 12 minutes Serve warm.
Nutrition Facts : Calories 113.8, Fat 0.3, SaturatedFat 0.1, Sodium 0.6, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2
2-INGREDIENT PUMPKIN SCONES
So, so easy and quick and only 2 ingredients!
Provided by Dianne Imarisio
Categories Other Snacks
Time 30m
Number Of Ingredients 2
Steps:
- 1. Turn oven to hot (180 fan-force; or 200 'normal'). Mix soup with flour until you get a scone (dough) consistency. If it remains too sloppy or wet, add more flour.
- 2. Flour a benchtop or board lightly and roll or press out the dough to a 3/4 inch height.
- 3. Use a circular cutter, or glass, or cup, or empty can to the size you would like your scones, and start shaping.
- 4. Place scones onto a baking tray that has been either greased and floured, or lined with baking paper. Place them so they touch each other.
- 5. Sprinkle or brush some water, or milk, or egg wash on to the top of the scones.
- 6. Place into the hot even for approx 12 - 15 minutes. When they come out of the oven, wrap in a clean dry tea towel. Enjoy.
MOIST PUMPKIN SCONES
Steps:
- In a large bowl, combine the first 7 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk the eggs, pumpkin and 1/2 cup milk. Stir into dry ingredients just until moistened. , Turn onto a floured surface; knead 10 times. Divide dough in half. Pat each portion into an 8-in. circle; cut each into 8 wedges. Separate wedges and place 1 in. apart on ungreased baking sheets. Brush with remaining milk. , Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks; cool for 10 minutes. Combine the glaze ingredients; drizzle over scones. Serve warm.
Nutrition Facts : Calories 338 calories, Fat 13g fat (8g saturated fat), Cholesterol 59mg cholesterol, Sodium 348mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.
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