Carrot, chive & No.1 Vintage Smoked Red Fox scones

Name: Carrot, chive & No.1 Vintage Smoked Red Fox scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 250 g self-raising flour, plus a little for dusting; 75 g butter, cubed; 75 g carrot, coarsely grated; 75 g No.1 Vintage Smoked Red Fox, coarsely grated; 2 tsp chives, finely chopped; 1 tsp English mustard powder; ¼ tsp sea salt flakes; 100 ml milk, plus 1 tbsp if needed; 1 Essential Free Range White Egg, beaten (or use a little milk)

Most of us will always have a carrot or two in the fridge, and this recipe from Elly Curshen only needs a little carrot, but uses it in a way you might not have tried before.

5 out of 5 stars(3) Rate this recipe

Vegetarian

Makes4
CourseSnack
Prepare15 mins
Cook30 mins
Total time45 mins

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Ingredients

250g self-raising flour, plus a little for dusting
75g butter, cubed
75g carrot, coarsely grated
75g No.1 Vintage Smoked Red Fox, coarsely grated
2 tsp chives, finely chopped
1 tsp English mustard powder
¼ tsp sea salt flakes
100ml milk, plus 1 tbsp if needed
1 Essential Free Range White Egg, beaten (or use a little milk)

Method

Preheat the oven to 220ºC, gas mark 7. Line a baking tray with baking parchment. Sift the flour into a large mixing bowl and, using your fingertips, rub in the butter until the mixture resembles fine crumbs. You can also do this by putting the flour and butter into a food processor and giving it a couple of pulses.
Stir in the carrot, 50g cheese, the chives, mustard powder, salt and a few grinds of black pepper. Add the milk a little at a time and, using a knife, gently combine the mixture until you have a soft dough. Try to handle the dough as little as possible. As soon as it comes together, tip out onto a lightly floured surface.
Shape the dough into a disc about 3cm deep, then cut into quarters using a large knife dusted with a little flour. Carefully move the scones onto the baking sheet and brush the tops lightly with beaten egg or milk. Sprinkle with the remaining 25g cheese.
Bake for 25-30 minutes, or until risen and golden and a knife inserted into the side of a scone comes out clean. Serve warm or at room temperature, plain or spread with a swirl of cream cheese. They are also excellent on the following days, split and toasted and topped with poached eggs or roasted tomatoes.

Cook’s tip

Hide them in sauces.
Add finely grated carrots into dishes such as tomato-based pasta sauces, dal or chilli to make the protein element (meat/lentils etc) go further. The carrot will be almost undetectable – a great way to hide veg for fussy eaters. 2

Revive in water.
If you have a bendy carrot, bring it back to life and regain its crispiness by placing it, root end down, in a large, cold glass of iced water for 30 minutes.

Freeze for later.
Do this as soon as possible after purchasing, when they are fresh and crisp. Wash, trim, scrub or peel and cut into chunks. Blanch in boiling water for 2 minutes, refresh in iced water, dry and store in reusable freezerproof containers. You can then cook directly from frozen.