INGREDIENTS FOR CARROT CAKE SCONES
• 4 cups plain flour
• 1/2 cup sugar
• 5 tsp baking powder
• 2 tsp ground cinnamon
• 3/4 tsp salt
• 3/4 cup cold butter, grated
• 1 cup grated carrots
• 1/3 cup dessicated coconut
• 1/2 cup raisins
• 1 tsp orange extract
• 1 cup buttermilk* or yogurt
Ingredients Orange Buttercream
• 50gms butter
•100gms icing sugar
• 1/2tsp orange extract
Method
1. Preheat oven to 180 degrees celsius (350 F). Gas mark 4
2. In a large mixing bowl add the flour, sugar, baking powder, cinnamon and salt. Add in the grated butter. Rub the butter into the flour to form fine breadcrumbs. Add in the grated carrot, coconut, and raisins. Stir to incorporate.
3. In a jug mix in the buttermilk/ yogurt and orange extract. Stir the mixture into the dry ingredients until a soft dough is formed. Turn out the dough onto a floured board and roll into a disc about 2 centimetres thick. Use a scone cutter or glass (dipped in flour) to cut out the scones. Push together dough scraps and continue cutting until no dough remains.
4. Place the scones onto an oven tray lined with baking paper and brush with a little milk. Place into a pre heated oven. Bake the carrot cake scones for 12-15 minutes until they’re golden brown.
5. Transfer the scones to a cooling rack.
6. Serve the scones with orange buttercream or butter.
Buttercream method
For the icing whisk all the ingredients together till light and creamy.
Spread over cooked scones
Appsy Dappsy 