Carrot Cake Scones
March, 2023
With Easter around the corner, this Easter inspired recipe combines the flavours of a hot cross bun and a carrot cake to make a delicious snack.
Carrot Cake Scones
Makes 8
Ingredients
2 cups plain flour
2 tsp baking powder
2 tablespoon castor sugar
1 tsp ground cinnamon
Pinch of ground nutmeg
50g butter (cold), cut into cubes
1/3 cup dried currants
1/2 cup pecans (or walnuts), chopped into small pieces
1 medium carrot, coarsely grated
1 tsp vanilla extract
1/2 cup milk of choice
Butter, clotted cream or Greek yoghurt to serve
Method
Pre-heat oven to 200°c (390 F)
Add flour, baking powder, sugar, cinnamon and nutmeg into a medium size mixing bowl and mix to combine
Add the butter and rub using fingertips until the mixture resembles breadcrumbs
Mix in the currants and pecans
Make a well in the dry mix, then add the vanilla, milk and carrot. Combine using a butter knife - it will seem wet at first, keep mixing but be careful not to overmix.
Sprinkle some flour onto a work surface and turn out the dough. Fold the dough over 3-4 times until it is a little smoother then pat down into a round about 2-3cm deep
Using a sharp knife cut into 8 triangles (like cutting a pizza)
Place each scone onto a baking tray lined with baking paper, with space in between each scone
Bake for 20-25 minutes until risen and golden brown on top
Serve with topping of choice
Note the scones can be frozen once cool. Defrost and then freshen up for a few minutes in an oven at low heat (160°c) or for 45 seconds to 1 minute in the microwave.