Carrot cake scones

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

Scones

Scones

Ingredients

– 225g flour

-2 tsp baking powder

– pinch of salt

– 55g butter

– 25g caster sugar

– 150ml milk (approximately)

– 1 egg beaten, to glaze (alternatively use a little milk)

Method

1. Heat the oven to 220C/425F/Gas 7. Lightly flour a baking sheet.

2. Mix together the flour and salt and rub in the butter.

3. Stir in the sugar and then add the milk and mix using palette knife, when nearly all mixed use you hands to form a soft dough. The dough needs to be wet not dry. Use more milk if you need to.

4. Turn on to a floured work surface and roll out lightly 1.5cm thick. Use a 5cm/2in cutter to cut out the scones and place on a baking sheet.

Lightly knead together the rest of the dough and roll out and cut out more scones to use up all the dough.

5. Brush the tops of the scones with the beaten egg or milk . Bake for 12-15 minutes until well risen and golden.

6. Cool on a wire rack and serve with butter and jam or clotted cream and strawberries.