I always loved wholewheat scones, but today I decided to be a bit more creative and try a new idea, and I'm so pleased to report that it worked out really well! Not only do the carrot and ginger add a lovely flavour, but the carrot ensures the scones are nice and moist. These are soooo yummy fresh out the oven with butter or a little bit of honey. They are also quick and easy to make, keep fresh for 3-4 days, and would be an ideal sugar-free snack to add to your children's lunchboxes.
What you will need: (Makes 8)
250g fine wholewheat flour
75g butter
2 tblsp ginger
1 tsp bicarb of soda
1 large or 2 small carrots
180ml milk
Method:
In a large bowl add the butter to the flour and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs
Mix in the ginger and bicarbonate of soda
Peel and finely grate the carrots, add to the bowl and mix well
Pour in the milk and mix in (I use my hands), kneading to form a firm dough
In your hands shape into rounds and place onto a baking tray, and brush with milk or milk & egg mixture for a golden top
Bake in a preheated oven at 210 degrees Celcius for 20 minutes, then allow to cool on a wire rack
Enjoy with butter or honey for a tasty yet healthy snack!
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