Carrot scones

I made carrot scones for homework. I was surprised by how nice they were.

I preferred them to normal scones as the carrot made them really sweet and a different texture, which I loved :).

This is what they looked like:

When I was mixing, my mum and I weren't sure whether the scones would cook as the mixture was super wet.

Carrot scones

12 tbsp self raising flour and 1 teaspoon baking powder – sifted together (or ½ wholemeal)

2 tbsp softened butter (or margarine)

4 tbsp sugar

8 tbsp grated carrot

A few drops of vanilla flavouring (essence)

Pre-heat oven to gas mark 6 / 200°C. Grease a baking tray.

Leave the butter out so that it become nice & soft to work with. This make it easier to mix in the sugar. Beat these until they are light & creamed.

Add in the grated carrot, a bit at a time. It will not look like the prettiest thing in the world – but stick with it.

Add in the vanilla.

Slowly add the sifted flour. The more you beat, the more moisture the carrots will release to bind the mixture together. You will be left with a all of sticky carrot flecked dough.

Pinch and roll the desired amount between your hands. You should get 12 scones from this recipe.

Place on baking tray and sprinkle with a little sugar (optional)

Cook in the centre of the oven for about 20 mins.

Once firm on top & at the sides, they are done. Remove from oven & cool.

Enjoy. Perfect with a nice cup of tea.

I found this recipe by googling Wartime Carrot Scones, and this was on the website Parkinsons.Me.