Scones are one of the most versatile snacks I know and today I am going to show you how to make healthy and delicious Carrot and Walnut Scones with Skyr.
Scones are very simple to make and this recipe is no exception – even with the addition of the carrot. They come together in less than 30 minutes including preparation. Considering they are made from scratch, in my books that’s a pretty convenient snack. Not only that, they are healthy and can easily be frozen and enjoyed later (the proportions used in the recipe yield approximately 15 scones).
Traditional scones are made with only a handful of ingredients, are semi sweet and are often enjoyed with jam and clotted cream – this really makes a luxurious snack! The addition of carrot and walnuts, as well as using a minimal amount of sugar, makes these scones suitable for pairing with both sweet and savoury ingredients. They work equally well as a sweet snack (with a dollop of honey or marmalade), with cream cheese for breakfast, as a mid-morning snack, or with a bowl of hearty soup. They also make a delicious stand alone snack, perfect as a healthy lunchbox idea.
So why did I use Skyr instead of more traditional milk? Ever since I discovered Skyr a few months ago I have developed a habit of using it wherever possible (see my Low Fat Mushroom Chicken, Cauliflower Pomegranate Salad with Yogurt Dressing, or Butternut Squash Vegetarian Chilli) and felt that Skyr would be ideal in this scones recipe. These scones are fabulously light and fluffy on the inside and crispy on the outside, and I suspect Skyr had something to do with that. Skyr is fat free, full of protein and if you have never tasted it I strongly recommend you do. It is delicious!
Although the recipe is quick and simple there is one thing you need to keep in mind – it is important not to knead the dough for too long or the scones won’t be as fluffy. Once the ingredients are well combined all you need to do is transfer the dough onto a floured surface, flatten it a little and cut out the scones. Resist the temptation of getting rid of the lumps in the dough! I made my scones triangular because I didn’t want any leftover dough (as you would inevitably get with round scones) which would then have to be combined and turned into another scone – more kneading means a less fluffy scone. You will find a selection of baking accessories here.
If you liked this recipe try these < SNACK RECIPES >
I am bringing this recipe to #CookBlogShare, hosted this week by Eb at Easy Peasy Foodie.
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Yields 13-15 scones
15 minPrep Time
15 minCook Time
30 minTotal Time
- 280 g self-raising flour
- 1 teaspoon baking powder
- 1/3 teaspoon baking soda
- 80 g butter, cold, cubed
- 1 egg
- 3 heaped tablespoons Skyr
- 1.5 tablespoon sugar
- 120 g carrot, peeled, finely grated
- 70 g walnuts, chopped
- 2/3 teaspoon ground ginger
- 1/3 teaspoon nutmeg
- Preheat the oven to 425F/ 220 C/ gas mark 7. Line a baking tray with parchment paper. Set aside.
- In a large bowl combine the flour, baking powder, soda, sugar, ginger and nutmeg. Stir thoroughly using a fork or whisk.
- Add the butter and using your fingertips rub together with the flour mixture to obtain a crumb-like texture. Set aside.
- Whisk together the egg and Skyr until the mixture is smooth. Add the carrot and walnuts and stir thoroughly.
- Add the carrot mixture to the flour mixture and stir using a wooden spoon. Finish off by folding any remaining flour mixture into the dough so that all the ingredients are combined but the dough is still very lumpy and sticky - do this by kneading very lightly, not pressing too much. Scrape off any batter that's sticking to your hands and combine with the dough.
- Turn the dough onto a lightly floured surface and press gently to flatten it until it's roughly 2-3 cm thick. Do NOT knead (even if you are tempted to!). Using a knife cut out triangles by pressing down firmly (rather than slicing back and forth).
- Using a spatula transfer the triangles onto the baking tray (you may have to do this in 2 batches - best not to overcrowd the tray) and bake for 15 minutes.
- Remove from the oven and place on a wire rack to cool. Enjoy warm or cold. Once they are completely cooled you can wrap them in foil (individually) or place in a paper bag and freeze. Yields 15 scones.