There are moments in the kitchen when you know you’re onto a winner.
Today I had such a moment thanks to these wonderful carrot cake scones.
The moment I tumbled the gorgeously orange carrot spiked dough onto our floured board and caught the aromas of cinnamon, nutmeg, all spice and maple syrup I knew these little babies were going to be all kinds of amazing.
I got the idea to conjure up these little beauties after racking my brain for new breakfast on-the-go ideas for Miss G.
Lately she’s been a little fussy around breakfast time especially when we’re out and about so I wanted to create a 1simple, fuss -free, nutritious alternative to our usual toast or muffin.
And knowing scones always go down a treat I thought why not mix in a little carrot, sultanas, cinnamon, nutmeg and all spice and create a carrot cake scone.
And I have to say, when baked, these scones truly do echo all the deliciousness that is carrot cake. They’re rich, amazingly fragrant and chock full of earthy sweet carrot and sultanas.
Along with a little diced mango and fresh raspberries Miss G. demolished her carrot cake scone with no worries at all.
To create your own batch of these carrot cake scones simply…
Begin by placing the grating attachment on your food processor and grate 2 carrots. Pop the carrot into a bowl and set aside.
Pop the usual blade into the large bowl of your food processor. Add the wholemeal self-raising flour, cinnamon, nutmeg, all spice, butter and brown sugar and pulse until combined.
Add the milk, maple syrup, vanilla, carrot and sultanas and pulse until combined and a dough is formed.
Turn the gorgeously fragrant dough onto a floured board and flatten to about 2 centimetres thick.
Use a scone cutter or glass (dipped in flour to stop sticking) to cut out your scones. Push together scraps and continue to cut out scones until all the dough is finished. This recipe makes approximately 12 scones, depending on the size of your cutter/glass.
Pop onto a large oven tray lined with baking paper and brush each scone with a little milk. Pop into a preheated 180 degree celsius (350 F) oven for 18-20 minutes or until cooked when tested with a skewer.
Allow to cool completely on a wire rack.
For a gorgeous breakfast serve the carrot and sultanas specked scones alongside a little diced mango and fresh raspberries.
carrot cake scones
adapted from Donna Hay
3 cups wholemeal self raising flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon all spice
1/4 cup brown sugar
75 grams butter, cubed
1 cup milk, plus extra to brush
1/4 cup maple syrup
1 teaspoon vanilla
2 carrots, grated
3/4 cup sultanas
Preheat oven to 180 degrees celsius (350 F). In the large bowl of a food processor place the flour, cinnamon, nutmeg, all spice, brown sugar and butter and pulse to combine. Add the milk, maple syrup, vanilla, grated carrot and sultanas and pulse until a dough is formed. Tumble the dough onto a floured board and form a disc about 2 centimetres thick. Use a scone cutter or glass (dipped in flour) to cut out the scones. Push together dough scraps and continue cutting until no dough remains. Pop the scones onto an oven tray lined with baking paper and brush with a little milk. Pop into the oven for 18-20 minutes or until cooked when tested with a skewer. Cool completely on a wire rack. Enjoy x
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