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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.
- Source of vitamin A
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 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.
3. Using a table 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.
4. Transfer to a non-stick 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.
Typical values per serving:
173mcg vitamin A
This recipe was first published in February 2015.