Carrot Scones With Sour Cream And Chive Dip
- 3 1/3 cups all-purpose flour
- 5 tsp baking powder
- 1/4 cup sugar
- 1 pinch salt
- 1 stick + 3 tbsp butter, softened and diced
- 1/4 lb carrots, peeled and grated
- 1 cup buttermilk
- None None parchment paper
- 3/4 cup sour cream
- 6 stems fresh chives, chopped
- In a bowl, mix the flour, baking powder, sugar and a pinch of salt. Add the butter and carrots, pinching with you fingers to combine. Gradually mix in the buttermilk until a dough has formed. Wrap in cling wrap and chill for 1 hour.
- Preheat the oven to 325u0b0F. Roll out the dough on a floured surface to 3/4 inch thickness. Cut out 16 circles, each 2 inches in diameter, re-rolling the scraps as necessary. Bake for 20 mins on a baking sheet lined with parchment paper until a skewer comes out clean. Allow to cool on a wire rack.
- Mix together the sour cream and chives and serve with the scones.
flour, baking powder, sugar, salt, carrots, buttermilk, parchment paper, sour cream, chives
Taken from recipes-plus.com/api/v2.0/recipes/17907 (may not work)