- Makes 12 mini (5cm diameter) scones - 45 minutes -
Gather together…
8 tbsp (115g) FINELY grated carrot (approximately 1 large-ish carrot).
4 tbsp caster / granulated sugar.
2 tbsp (30g) butter, chopped up - softened slightly in the heating-up oven.
1/2 tsp vanilla extract (the Taylor & Colledge brand is fairtrade certified / the Dr Oetker brand is alcohol free).
18 tbsp (180g) self-raising flour.
1 tsp baking powder, sieved.
2 tsp milk to brush the tops with.
1/2 tsp caster / granulated sugar (to sprinkle).
Serve with...
Butter (at room temperature).
Strawberry jam.
Get cooking…
1. Preheat the oven to 200 C (220 C fan) or Gas 7.
2. Slightly soften the 30g of butter in the heating-up oven for 1 minute in a heat-proof medium bowl (set a timer so you don’t forget it!)
3. Meanwhile, butter-grease a large baking tray and set aside.
4. Peel and FINELY grate the 8 tbsp of carrot (115g) into a small bowl.
5. Add 2 tbsp of the sugar (i.e. half of the sugar) to the grated carrot, plus the 1/2 tsp of vanilla extract.
6. Stir well and leave to soak for a couple of minutes. This soaking time will sweeten the carrot and it will release its juices, providing moisture to bind the dry ingredients.
7. Meanwhile, to the medium bowl of warmed butter, add the remaining 2 tbsp of sugar. Beat for 1 minute, until light and fluffy.
8. To this butter/sugar mixture, add the watery carrot mixture and stir well to combine.
9. Add the 18 tbsp (180g) of SR flour and sieve in the 1 tsp of baking powder. Mix until just combined - don't over-mix / over-work as this will make the scones tough!
10. Sprinkle a clean work surface with 2tbsp of flour.
11. Gather the mixture into a ball and knead this dough very slightly on the floured worksurface - just do 4 quarter turns of kneading, which will take you a total of 30 seconds.
12. Gently flatten out the dough with your fingertips, to a chunky thickness of 2cm.
13. Use a 5cm-diameter cutter to make approx. 12 small scones.
14. Brush the scones with 2 tsp of milk and sprinkle the 1/2 tsp of sugar over them.
15. Transfer the scones to the butter-greased baking tray.
16. Bake for 12 - 15 minutes, until well risen and golden brown.
17. Once baked, place the scones immediately on a wire cooling rack, so they don't go soggy.
18. The scones are best eaten up on the day you make them - enjoy with butter and strawberry jam.
Adapted from an English Heritage recipe.