Carrot and Cumin scones

As enjoyed by Transition Circles people on Monday night.

Ingredients:
200 g Plain flour
100g Wholemeal flour
3 tsp Baking powder
75g Butter
2 tbsp Cumin
1-2 Grated carrots
200 ml Milk (plus 1 tbsp)

• Sieve flour and baking powder together.
• Rub butter into flour until the mixture resembles breadcrumbs.
• Add Cumin and carrots and mix.
• Add milk and gather mixture together into a soft dough.
• Roll out and cut into rounds.
• Brush with remaining milk and pop onto a tray
• Bake at 220 degrees C

Remember to make the most of your hot oven and cook more than one thing at a time- I used mine to sterilize the jars for my quince jelly.

Enjoy!