Ingredients List

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Instructions

Instructions
  1. Begin by making the carrot puree. Peel and dice the carrots and then steam until soft. 
  2. Leave to cool in the steamer pan and retain some steamer water. 
  3. Weigh out 120g cooked carrot and transfer into a blender. Add a little of the steaming water and blend until smooth.
  4. Pre-heat the oven to 200 C. Line a baking sheet with non stick baking paper. 
  5. Add the flour, baking powder, ground flaxseed, salt, sugar and raisins to a large bowl. Mix well to combine.
  6. Add the carrot puree and 6 tbsp's of milk. Bring together into a soft dough, first with a spoon and then with your hands. If the mix is too dry, carefully add the remaining milk.
  7. Leave to sand for a few minutes.
  8. Sprinkle a little extra flour on the work surface. Place the dough on the flour and gently flatten it to approx 5cm thickness with your hands. Grab a cookie cutter and use it to cut out 6-7 scones. Transfer to your baking tray. 
  9. Bring the reaming dough together and flatten again to 5cm thickness, You should be able to get another 2-3 scones out of this. Add them to the baking tray. 
  10. Glaze the top of your scones with a little extra milk and a sprinkle of sugar (optional).
  11. Bake in the oven for 14 minutes until the scones are firm to touch and a cocktail stick comes out clean.

These scones can be stored in an air-tight container for up to 4 days or frozen. 

To enjoy more of Karen's recipe, visit her website: The Sensitive Foodie

scone