Author Notes
Top with cream cheese for a teatime treat or serve with soup at lunchtime.
Gratefully reprinted from the National Trust Book of Scones by Sarah Clelland. —Food52
Ingredients
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500 grams
self-raising flour
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125 grams
butter, cubed
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115 grams
grated carrot
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25 grams
fresh coriander (cilantro), chopped
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1/2 teaspoon
ground cumin
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Pinch
each salt and freshly ground black pepper
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180 milliliters
milk, plus more for brushing on top
Directions
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Preheat the oven to 190° C (375° F). Line a baking sheet with greaseproof paper.
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Sift the flour into a mixing bowl and, using your fingertips, rub in the butter until the mixture resembles fine crumbs.
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Stir in the carrot, coriander, cumin, salt and pepper. Add the milk a little at a time, stirring with a round-bladed knife until you have a soft dough. You may not need all the milk.
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Turn out onto a lightly floured surface and roll out to about 3cm (1 inch) thick. Stamp out using a 7cm (2 3/4-inch) round cutter. Knead the trimmings together lightly, re-roll and stamp out more rounds. Place on the baking sheet and brush the tops lightly with milk.
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Bake for 15 to 20 minutes or until a knife inserted into the side of a scone comes out clean.
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