Carrot cake drop scones

From the Cookbook

Makes 12

Pastry Free

If you have a reasonably well-stocked larder and a carrot lurking in the fridge, you’ll be able to knock up these dainty little drop scones without venturing to the shops. The carrot gives texture, sweetness and a vague nod to health (items such as drop scones should only ever nod to health – and always vaguely). Make the batter up to an hour in advance and fry to order. Get the kids involved too, mixing the dry & wet ingredients together to form a batter.

TIP: make these pancakes in advance, store overnight in the fridge and simply reheat to order in a hot frying pan.

Serves:

Ingredients

225g plain flour
2 teaspoons baking powder
A pinch of salt
1 teaspoon allspice
1 teaspoon cinnamon, plus extra for dusting
2 tablespoons soft brown sugar
30g unsalted butter, melted and slightly cooled, plus extra for frying
2 large eggs, separated
275ml semi skimmed milk
1 large carrot, coarsely grated
45g raisins

To serve

Thick natural yoghurt
Runny honey

Method

1
Sift the flour, baking powder, salt and spices into a large bowl. Add the sugar and mix the ingredients together, then make a well in the centre. Add the melted butter, egg yolks and milk to the well and use a wooden spoon to gradually beat the liquid ingredients into the dry ingredients until you have a smooth batter. Stir through the grated carrot and raisins.
2
Whisk the egg whites in a stand mixer fitted with the whisk attachment or in a separate mixing bowl with an electric whisk until stiff peaks form. Fold the egg whites into the batter and stir gently to combine, being careful to not beat the air out of the batter.
3
Heat a non-stick frying pan or flat griddle over a medium heat. Add a knob of butter, and once it has melted, add a large spoonful of the batter mixture. Cook for a couple of minutes, until the tiny bubbles appear on the surface of the scone, then flip over and cook on the other side for a further 2-3 minutes.
4
Serve immediately with a dollop of natural yogurt, a drizzle of honey and a sprinkling of cinnamon.

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