These are my favourite scones to make. They are soft, moist and delicious.  A classic combo of flavours!
20160223_1132222.jpg.jpeg

Great with a glass of moustache milk!

20160223_1134432.jpg.jpeg

Ohhhh no, someone made a mess! Now I’ve got to clean that up!

Stop dropping carrot everywhere! You want Ants? Because that's how you get ants!

Stop dropping carrot everywhere! You want Ants? Because that’s how you get ants!

 

 

drooling!

drooling!

Ingredients:

275 g plain white flour

3 tsp baking powder
½ tsp salt
50 g butter (room temp, not melted)
30 g castor sugar
1 eating apple
150 ml milk
1 medium (2 small) carrots grated
2 tsp ground cinnamon
1 egg (for brushing scones with)

Method:

1: Pre-heat your oven to 200 degrees Celsius and grate your carrot(s), put in a bowl and toss with cinnamon. Then put to the side for later.

2: Mix the flour baking powder and salt together in a bowl then Take the butter and the flour mix and rub together using the tips of your fingers until you get a fine bread crumb like texture.

3: Add the castor  sugar in next  with your grated carrot and mix. After that add the milk. Don’t add all the milk at once, just enough for the dough to form a crumbly ball

4: chop up your apple into small bit size pieces. You can leave the skin on or peel it off, it’s up to you. I peeled mine off because I find that the texture is better.  Mix the apple  into the dough, this is better done with your hands so you can control the distribution if the apple and ensure your not smashing the apples too much.

5: Lightly flour your kitchen bench and turn out your dough onto it and gently bring it together with any little stray bits from the bowl. Grab a rolling-pin (big glass bottle will work too) and gently roll out your dough until it’s about 3 cm thick. If the edges start to break, gently press them bake in with your hands.

6: Take a shape cutter and start cutting out your scone shapes. Place on to a baking tray lined with baking paper and bake for around 25 to 30 minutes for big scones or 15 to 20 minutes for smaller scones. Basically until the top is Golden brown and the base is firm. You can grab a skewer and poke it into the center of one to check. If it comes out clean, they are ready.

7:Finally take the scones out of your oven and let them rest for about 5 minutes to slightly cool. You can then add some whipped cream and jam, or just eat them as is. The apple and carrot give a great flavour that you really don’t need anything else o go with it, especially if you are trying to be a little more health conscious.

Store in a zip lock bag in your fridge or freezer (for a longer life). Just take them out and heat them whenever you want to eat!

Happy eating!

Jason

If you have any comments, opinions or feedback about this post or any others, please feel free to drop me a line and I will get back to you as soon as possible!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s