Carrot Cake Scones
Rethink what you know about carrot cake - this scone recipe from Abel&Cole is a revolutionary marriage of two classics.
Ingredients (serves 3-6 people)
- 100g plain white flour
- 100g wholewheat or spelt flour
- 3 tsp baking powder
- 1/4 tsp sea salt
- 2 tsp mixed spice
- 2 oranges
- 3 tbsp raisins
- 1 large or 2 small carrots, coarsely grated
- 1 tbsp honey or agave, plus extra to serve
- 50g cold butter, cut into small cubes
- 1 egg, to gloss the tops (optional)
- Mascarpone, to serve
Heat your oven to 200C/Gas 7.
Mix the flours, baking powder, salt, mixed spice and the zest of 1 orange. Grate the zest of the other orange into a little dish.
Juice both oranges. Add the raisins. Set aside.
Fold the carrot into the flour mix. Add the honey/agave and cold butter cubes. Work through the flour using your fingers (as if making pastry).
Pour in the raisiny orange juice, bit by bit, till the flour forms a ball that’s a little sticky but not too wet. Not using all the juice? Spoon or sieve the raisins out. Fold them into the dough.
Tip the dough out onto a well floured surface. Shape into a 3cm-thick rectangle. Use a round cutter or the rim of a glass to cut out your scones. You should get about 6.
Place on greased and floured baking sheet. Brush the tops with whisked egg for a glossy finish.
Bake 10-15 mins in the centre of the oven or till golden and cooked through.
Fold your reserved orange zest into a little dish of mascarpone. Ripple in a drizzle of honey. Serve with your warm scones.