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.

Enjoy!

~Julia