Tuesday 3 November 2009

Carrot and Cumin scones

As enjoyed by Transition Circles people on Monday night.

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.


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