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Carrot and sultana scones
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The natural sweetness of carrots is well matched here with pumpkin seeds and sultanas. Try these scones with a herbal infusion for a light afternoon tea.
225g plain flour
2 tsp baking powder
50g essential Waitrose olive spread
30g golden caster sugar
100g coarsely grated carrots, squeezed to remove excess juice
25g Waitrose LOVE Life pumpkin seeds
125ml skimmed milk, plus extra for brushing
1 tsp vanilla extract
COOK’S TIP Try adding a large handful of frozen or fresh sweetcorn kernels to the mixture.
Typical values per serving: