Wicked Pumpkin Scones with Pepperberry Cheddar & Chives

3 cups SR flour

1 3/4 cups of pumpkin soup (homemade or can)

100 gm Wicked Pepperberry Cheddar grated

1 tablespoon dried chopped chives

Preheat oven to 180 degrees.

In a large mixing bowl sift the SR flour. Add the pumpkin soup, grated cheese ( keep a little cheese to sprinkle on top of the scones before they go in the oven)and dried chives. Mix ingredients together with a knife. Use your hands to bring the dough together, and then tip out onto a well floured surface. Knead the dough for about a minute, then using a rolling pin roll out the dough until it’s 2 cms thick. Use a cookie cutter or even a glass to cut out the scones.This recipe makes 12 scones.

Once all the scones are cut out put them onto a baking tray and sprinkle with the remaining cheese.

Put into the preheated oven and cook for 15 minutes.

Serve straight from the oven with butter.

Enjoy!