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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
Makes 10 scones
grams self-raising flour
grams butter, cubed
grams grated carrot
grams fresh coriander (cilantro), chopped
teaspoon ground cumin
pinches each salt and freshly ground black pepper
milliliters milk, plus more for brushing on top
- Preheat the oven to 190° C (375° F). Line a baking sheet with greaseproof paper.
- Sift the flour into a mixing bowl and, using your fingertips, rub in the butter until the mixture resembles fine crumbs.
- 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.
- 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.
- Bake for 15 to 20 minutes or until a knife inserted into the side of a scone comes out clean.