zoom Carrot & sultana scones

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    Carrot & sultana scones

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    Carrot & sultana scones

    • Preparation time: 20 minutes
    • Cooking time: 15 minutes to 18 minutes
    • Total time: 38 minutes to 38 minutes 40 minutes

    Makes: 8


    225g plain flour
    2 tsp baking powder
    50g Essential Olive Spread
    30g golden caster sugar
    100g carrots, coarsely grated and squeezed to remove excess juice
    50g sultanas
    25g pumpkin seeds
    125ml skimmed milk, plus extra for brushing
    1 tsp vanilla extract 


    1. Heat the oven to 200°C, gas mark 6. Sift the flour and baking powder into a large bowl and, using your fingertips, rub in the olive spread until well blended.

    2. Stir in the sugar, carrots, sultanas and pumpkin seeds, then make a well in the centre and pour in the milk and vanilla extract. Using a round-bladed knife, bring the mixture together to make a firm dough. Pat out to a thickness of about 2cm and, using a 6cm cutter, stamp
    out 8 rounds.

    3. Transfer to a nonstick baking tray, brush the tops with milk and bake for 15-18 minutes, until risen and golden. Leave to cool on a wire rack before serving.

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