Carrot and Coriander Scones

By Food52
October 18, 2017
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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.

Makes: 10 scones

  • 500 grams self-raising flour
  • 125 grams butter, cubed
  • 115 grams grated carrot
  • 25 grams fresh coriander (cilantro), chopped
  • 1/2 teaspoon ground cumin
  • pinches each salt and freshly ground black pepper
  • 180 milliliters milk, plus more for brushing on top
  1. Preheat the oven to 190° C (375° F). Line a baking sheet with greaseproof paper.
  2. Sift the flour into a mixing bowl and, using your fingertips, rub in the butter until the mixture resembles fine crumbs.
  3. 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.
  4. 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.
  5. Bake for 15 to 20 minutes or until a knife inserted into the side of a scone comes out clean.

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