Wednesday, March 14, 2012

Whole Wheat Carrot Raisin Scones

These are delicious as well as healthy...and what a delightful Springtime treat!

Carrot Raisin Scones
Yield: 8

2 1/2 cups whole wheat pastry flour
{can substitute white flour}
1/4 cup brown sugar
1 TBS. baking powder
1 tsp. nutmeg
1 tsp. vanilla
1 tsp. salt
1/4 cup cold butter in pieces
1/2 cup grated carrot
1/2 cup golden raisins
1 cup + 2 TBS. heavy cream
1 TBS. cinnamon sugar {opt.}

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Combine flour, brown sugar, baking powder, salt and nutmeg.
Cut butter in {with a pastry cutter} until it resembles coarse crumbs.
Add carrot and raisins to flour mixture. Blend in 1 cup cream and vanilla.
 Add more cream if dry.
Lightly roll into a 7-8 circle.

Cut into 8 wedges and place on baking sheet.
Brush with rest of cream. I lost my pastry brush, so I just drizzled:).

Sprinkle with cinnamon sugar.

 Bake for 15-18 minutes...until firm to the touch and golden.




Anne Marie said...

yum! I cannot wait to try these....

Alexis said...

I love scones! Thank you for the new recipe :)

~ko said...

Yum! When you mentioned these in your previous post I made sure I had carrots on hand in hopes that the recipe would soon follow! Making these tomorrow :)

Michelle said...

My husband loves scones. I will be surprising him with these.

Amanda said...

we just got back from a mini spring break vacation.
and do you know I had scones for the first time at the inn we stayed at?!!!
So, I loved them so very much and I'm looking forward to trying my hand at my own.
this looks like a fantastic recipe to try:)

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