- 100g plain white flour, plus extra for dusting
- 100g spelt flour
- 3 tsp baking powder
- 2 tsp mixed spice
- 2 oranges
- 3 tbsp raisins
- 1 large or 2 small carrots, coarsely grated
- 1 tbsp honey or agave, plus extra to serve
- 50g cold butter, cut into small cubes, plus extra for greasing
- 1 egg, to gloss the tops (optional)
- Mascarpone, to serve
Prep: 10 mins | Cook: 10-15 mins
1. Heat your oven to 200°°C/Fan 180°C/Gas 7. Lightly grease a baking tray and dust it with flour. Mix the flours, baking powder and mixed spice together in a large mixing bowl with a pinch of salt. Finely grate in the zest from 1 orange.
2. Grate the zest of the other orange into a little dish and set aside. Juice both oranges into a small bowl. Add the raisins, stir to mix and set aside.
3. Fold the grated carrot into the flour mix. Add the honey/agave and cold butter cubes. Rub the butter into the mix with your fingertips till it's evenly distributed.
4. Scoop the raisins out of the juice (keep the juice) and stir them through the mix. Pour in a little spalsh of the orange juice. Use a fork to mix the juice into the flour, and keep adding splashes of orange juice till till the flour forms a ball that’s a little sticky but not too wet.
5. Tip the dough out onto a well floured surface. Shape into a 3cm-thick rectangle. Use a round cutter or the rim of a glass to cut out your scones. You should get about 6.
6. Pop the scones on the baking tray. Brush the tops with beaten egg for a glossy finish. Bake for 10-15 mins in the centre of the oven or till golden and cooked through.
7. Fold your reserved orange zest into a little dish of mascarpone. Ripple in a drizzle of honey. Serve with the warm scones. These scones are best eaten on the day they're made.