Carrot, Cinnamon and Sultana Scones

Maybe today I'll tackle the spare bedroom and get rid of boxes of rubbish.....................

Maybe today I'll be able to fit into my favourite skirt...........................

Maybe today I'll spend time putting make-up and nice clothes on.........................

Maybe today I'll learn what Gravity means (does anybody really know?)...........................

Maybe today I'll bake something Christmasy................................Maybe tomorrow.

The recipe below is from a beautiful book called The Mixing Book which is a collaboration of favourite recipes from residents at Our Ladys Hospice, Dublin.  I've added some cinnamon to the original recipe, which I think is needed to give it a lift, but other than that it's unchanged.  Just like in carrot cake, you don't actually taste the carrot, this is just a lovely subtley spiced scone recipe.  It's still a sweet scone so a little bit of butter (homemade, of course) suits it better than cheese and chutney, although if cheese and chutney is your thing, fire away!

Carrot, Cinnamon and Sultana Scones from The Mixing Bowl

Ingredients
225g plain flour
pinch salt
1 tsp baking powder
50g butter
50g sultanas
1 medium carrot, grated
150ml / 200ml milk
1 tbsp sugar
1 tsp ground cinnamon
pinch nutmeg
1 beaten egg, to glaze

Method
Preheat the oven to 200C.
Mix the flour, salt and baking powder and rub in the butter until the mixture looks like breadcrumbs.
Add in the rest of the ingredients and mix quickly together with your fingertips until the mixture comes together.  It's very important not to knead the dough, just handle it with your fingertips until it comes together, then STOP and turn it out on to a floured surface.
Press down the dough until it is about 1/2 inch thick and cut into rounds.  Place the rounds on a floured baking tray.  Brush the tops lightly with beaten egg.
Bake for 20-25 mins or until golden brown.
Makes 8 small scones or 6 larger ones.