Recipe

450g cream flour

1 teasp salt

1 level teasp bread soda

200ml of Cully & Sully Tomato & Basil Soup

200 ml of Natural Yoghurt (we like Glenilen)

Hand-full of chopped basil

 

 

Method.

Preheat an oven to 200C.

Mix all the dry ingredients together (including herbs) in a large bowl.

Make a well in the centre, pour in your liquid and mix together to form a soft dough. Do not knead or over work.

Turn out on to a floured surface and roll around to cover in flour and form a nice ball. Press it down gently to about about 3 cm high. Cut into scones and place onto floured baking tray for approximately 20 mins, then turn over and allow to cook for another 5 mins.

 

Enjoy the other 200g of soup with your freshly baked scones