The natural sweetness of carrots, packed with vitamin A, is well matched here with pumpkin seeds and sultanas.Try these scones with a herbal cuppa for a light afternoon tea.
Preparation time:20 minutes
Cooking time:20 minutes
Total time:40 minutes
Makes: 8
Ingredients
225g plain flour 2 tsp baking powder 50g essential Waitrose Olive Spread 30g golden caster sugar 100g essential Waitrose Carrots, coarsely grated and squeezed to remove excess juice 50g essential Waitrose Sultanas 25g Waitrose Pumpkin Seeds 125ml skimmed milk, plus extra for brushing 1 tsp vanilla extract
Method
1. Heat the oven to 200ºC, gas mark 6. Sift the flour and baking powder into a large bowl and, using your fingertips, rub in the olive spread until well blended.
2. Stir in the sugar, carrots, sultanas and pumpkin seeds, then make a well in the centre and pour in the milk and vanilla extract.
3. Using a table knife, bring the mixture together to make a firm dough. Pat out to a thickness of about 2cm and, using a 6cm cutter, stamp out 8 rounds.
4. Transfer to a non-stick baking tray, brush the tops with milk and bake for 15–18 minutes, until risen and golden. Leave to cool on a wire rack before serving.