Description
Delightful scones filled with the warmth of spices and the natural sweetness of grated carrots, perfect for Easter brunch or cozy afternoon tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, cold and cubed
- 1 cup grated carrots
- 1/2 cup raisins or currants
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the grated carrots and raisins or currants.
- Whisk together the buttermilk, egg, and vanilla extract in another bowl.
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
- Turn the dough out onto a floured surface and pat it into a circle about 1 inch thick.
- Cut into wedges and place on the prepared baking sheet.
- Bake for 15-18 minutes or until golden brown.
- Serve warm, and enjoy!
Notes
Use cold ingredients for a flaky texture; can freeze unbaked scones for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg