Carrot & Rosemary Scones2016-01-29
- Yield : 24
- Cook Time : 10m
- Ready In : 10m
These scones are full of flavour. Serve with softly whipped cream and marmalade.
- 1/4 cup butter, plus extra for greasing
- 2 cups plain flour
- 2 tsps baking powder
- 1/2 tsp cream of tartar
- 2 tsps rosemary, finely chopped
- 2 tbsps castor sugar
- 2 cups carrots, finely grated
- 1⁄2 cup milk, plus extra to glaze
- Marscarpone cheese or cream, to serve
- orange marmalade, to serve
Preheat the oven to 220°C and grease a baking sheet.
Sift the flour, baking powder and cream of tartar into a food processor, tipping in the grains left in the sieve. Stir in the rosemary and sugar. Add the butter and blend until the mixture resembles breadcrumbs. Stir in the grated carrots and milk and mix to a soft dough, adding a dash more milk if the dough feels dry.
Turn out onto a lightly floured surface and roll out to 1.5 cm thick. Cut out 22–24 rounds using a 3cm cutter, re-rolling the trimmings as necessary. Transfer to the baking sheet and brush with milk to glaze.
Bake for 8-10 minutes until risen and pale golden. Transfer to a wire rack to cool. Split the scones and serve spread with the Mascarpone or cream and marmalade.