Sweet carrot & rosemary scones difficulty ** #55

Makes 22-24 

Preparing time: 15 minutes 

Cooking time: 8-10 minutes 

Ingredients:

• 225 g stoneground spelt flour
• 2 teaspoons baking powder 
• 1/2 cream of tartar 
• 2 teaspoons finely chopped rosemary
• 2 tablespoons caster sugar 
• 50 g slightly salted butter 
• 125 g small carrots 
• 100 ml milk, plus extra to glaze

To serve 

• mascarpone cheese 
• fruit jelly, such as crab apple, apple or orange 

1. Sift the flour, baking powder and cream of tartar into a bowl or food processor, tipping in the grains left in the sieve 
2. Stir in the rosemary and sugar 
3. Add the butter and rub in with the fingertips or process until the mixture resemble breadcrumbs
4. Stir in the grated carrots and milk and mix or blend briefly to a soft dough
5. Adding a dash more milk if dough feels dry
6. Knead the dough on a lightly floured surface until smooth, then roll out to 1.5 cm thick 
7. Cut out 22-24 rounds using a 3 cm plain biscuit cutter 
8. Re-rolling the trimmings to make more 
9. Place slightly apart on a greased baking sheet and brush with milk 
10. Bake in a preheated oven, 220 C (425 F),Gas Mark 7, for 8-10 minutes until risen and pale gold 
11. Transfer to the wire rack to cool 
12. Split the scones and serve spread with mascarpone and fruit jelly
13. Enjoy! :-)