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Categories:
flour honey brown sugar baking powder baking soda salt ground cinnamon ground mace unsalted butter plain yogurt egg vanilla extract carrots golden raisins pecans
Viewed: 76 - Published at: 8 years agoIngredients
- 1 3/4 c. all-purpose flour
- 1/4 c. honey crunch wheat germ
- 1/2 c. firmly-packed light brown sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/8 tsp. ground cinnamon
- pinch of ground mace
- 1/4 c. unsalted butter, chilled
- 1/4 c. plain yogurt
- 1 large egg
- 1 tsp. vanilla extract
- 1 c. grated carrots
- 2/3 c. golden raisins
- 1/2 c. chopped pecans
Method
- Preheat oven to 400°.
- Lightly butter a 10-inch diameter circle in the center of a baking sheet.
- In a large bowl stir together the flour, wheat germ, brown sugar, baking powder, baking soda, salt, cinnamon and mace.
- Cut butter into 1/2 inch cubes and distribute them over the flour mixture.
- With a pastry blender or 2 knives used scissor fashion, cut in the butter until the mixture resembles coarse crumbs.
- In a small bowl stir together the yogurt, egg and vanilla.
- Add the yogurt mixture to the flour mixture and stir to combine.
- Stir in the carrots, raisins and pecans.
- The dough will be sticky.
- Spread the dough into an 8 1/2-inch diameter circle in the center of the prepared baking sheet.
- With a serrated knife, cut into 8 wedges.
- Bake for 19 to 21 minutes or until the top is lightly browned and a toothpick inserted into the center of a scone comes out clean.
- Remove the baking sheet to a wire rack and cool for 5 minutes.
- With a spatula, transfer scones to the wire rack to cool.
- Serve warm or cool completely and store in an airtight container in the refrigerator.
- Let them reach room temperature or warm slightly before servings.
- Makes 8 scones.
