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Carrot & sultana scones
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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
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.
Typical values per serving:
This recipe was first published in June 2020.