Carrot Celery and Pine nuts Scones

These sweet carrot and nut scones are ideal for breakfast.

Ingredients make 15

500 g self raising flour

10 g salt

100 g butter

70 g caster sugar

300 g milk

1 tsp ground cinnamon

200 g grated carrots

70 g finely chopped celery

100 g finely chopped toasted Pine nuts

Method

Preheat oven to 200º C fan forced (220º C normal bake). Place flour, salt in a bowl and combine. Cut butter in small cubes and rub into the flour mix with your hands. Combine sugar, milk, cinnamon shredded carrot, zucchini and pine nut in another bowl. Add this blend to the flour mixture and combine. Place on a workbench dusted with flour and roll or press out to a thickness of approx. 25 mm. Cut scones with a 5 cm. round cutter and place on lightly greased flat baking tray. Bake in the oven approx 12 min. and dust with icing sugar.

Note: Replace sugar with butter to make these scones savoury and don’t dust with icing sugar.