OWEN'S CARROT SCONES
As the title suggests these scones are a recipe developed from something that my grandad makes. Carrot and raisin scones. For some reason my grandad has an obsession of kneading his scones, which obviously works for him, but there's no kneading in my version of the recipe. These are a great alternative to the regular plain or fruit scones. Give them a go and also check out my Mincemeat Scones.
Ingredients: (Makes 8)
- 350g Self Raising Flour
- ¼ Tsp Salt
- 1 Tbsp Baking Powder
- 85g Unsalted Butter
- 3 Tbsp Caster Sugar
- 175ml Milk
- 50g Raisins
- 2/3 Carrots (Grated)
- Heat the oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
- Make a well in the dry mix, then add the milk, raisins, carrots and combine it with a cutlery knife. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 3cm deep.
- Take a 5cm cutter smooth-edged cutter and dip it into some flour. Plunge into the dough, then repeat until you have four scones. By this point you’ll probably need to press what’s left of the dough back into a round to cut out another four. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
- Bake for 10 mins until risen and golden on the top.