I do love a savoury scone and these are no exception.
I have used fresh coriander for these scones, however dried coriander works really well to.
This recipe will make 7 x 65mm scones or 5 x 75mm scones
You will need:
- 230g Plain Flour (plus extra for dusting)
- 1tsp Cream of Tartar
- ½ tsp Bicarbonate of Soda
- 60g Butter
- Pinch Salt
- 100g Finely Grated Carrots
- 5g Fresh Coriander Leaves (I roughly cut mine with scissors)
- 6-7 tbsp Cold Milk
- 1 egg beaten for glazing
- Pre heat the oven to 180 degrees and grease baking sheet.
- Sift the flour, cream of tartar, bicarbonate of soda and salt together.
- Mix the butter into the flour until the mixture resembles breadcrumbs.
- Stir in finely grated carrot and coriander ensuring it is well distributed.
- Gradually add the milk until you have a soft ball of dough. If your dough is a little dry add another tablespoon of milk.
- You do not want to over handle the dough or the will be hard and tough.
- Turn out onto a floured surface and gently press out (I use my finger tips and hands to press out the dough rather than squash it with a rolling pin) until about 2.5cm or 1inch thick. Cut out to your desired size with your cookie cutter. (if you are going for mini scones then the dough will need to be pressed out thinner or use a rolling pin)
- Place your scone on the baking sheet, reform the dough scraps into a flattened ball and repeat until all the dough has been used.
- Brush the scone with the egg to glaze.
- Bake for about 10 – 15mins or until golden brown.
- These are best on the day of cooking but will keep for 2-3 days in an air tight container.
Perfect served plain or with cream cheese.