I love tea, tea time, and an occasional snack in the afternoon. Hmmm, scones sound like they'd be right proper. I think we will try some. Plus, I have carrots in the fridge!
1 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
3 tablespoons brown sugar
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
*******
Cold ingredients (no, seriously, cold)
6 tablespoons butter, cubed
2 carrots, grated
1 egg
6 tablespoons cream
Finally
1/3 cups chopped, toasted walnuts
To begin
Preheat oven to 425.
Line a baking pan with parchment paper.
Put the first group of ingredients in a bowl or the bowl of a food processor and mix briefly. Set aside.
Add COLD butter and chop (use knife and fork, pastry cutter, or pulse with processor) until it resembles course sand. Remember to work quickly so that butter stays cold.
In separate bowl mix remaining ingredients and whisk.
Add to crumbled mix and using as few strokes or pulses possible, incorporate, and turn out onto lightly floured surface.
Quickly and gently form the dough into a flat disc that is about 1" high and 6" in diameter.
Cut into 8 pieces. Triangles work easiest.
Transfer to baking pan (touching or close is best to force the scones to rise rather than spread).
Bake 15 minutes.
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