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    Carrot and sultana scones

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    Carrot and sultana scones

    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.

    • Preparation time: 20 minutes
    • Cooking time: 15 minutes to 18 minutes

    Makes: 8


    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

    50g sultanas

    25g Waitrose LOVE Life 
pumpkin seeds

    125ml skimmed milk, plus extra 
for brushing

    1 tsp vanilla extract 


    1. Heat the oven to 200°C, gas mark 6. In a large bowl, mix together the flour, bicarbonate of soda, porridge, rosemary, courgettes, pepper and three- quarters of the cheese. Make a well in the centre.
    2. In a separate bowl, beat together the eggs, yogurt and olive oil. Pour into the courgette mixture and gently stir together but don’t over-mix. Don’t worry if the mixture seems a little dry, because the courgettes will release liquid as they cook.

    3. Spoon into 12 muffin cases and scatter over the reserved cheese. Bake for 18-20 minutes, until risen, firm and lightly browned. Best eaten on the day of baking.

    COOK’S TIP Try adding a large handful of frozen or fresh sweetcorn kernels to the mixture.

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