These nutritious carrot scones with walnuts are made with yogurt and a moderate amount of sugar. They are crispy on the outside, light and fluffy on the inside, and perfect to pair with either sweet or savoury ingredients.
Preheat the oven to 425F/ 220 C/ gas mark 7. Line a large baking sheet with parchment paper. Set aside.
In a large bowl combine the flour, baking powder, soda, sugar, salt, ginger and nutmeg. Stir thoroughly using a whisk.
Add the butter and using your fingertips rub until the mixture has the consistency of fine crumbs. Stir in the chopped walnuts and set aside.
Whisk together the egg and Skyr/yogurt until smooth. Add the grated carrots and stir thoroughly.
Add the carrot mixture into the flour mixture and stir using a wooden spoon. When it's no longer possible to stir turn the dough onto a work surface. Using your hands fold 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.
Press the dough gently to flatten it until it's roughly 2-3 cm thick. Do NOT knead (even if you are tempted to!). Transfer the dough onto the baking sheet and using a knife cut out triangles by pressing down firmly (rather than slicing back and forth). Separate the triangles, brush the tops with a little milk and bake in the centre of the oven for 15 minutes.
Remove from the oven and place on a wire rack to cool.
Carrots: Use finely, not coarsely grated carrot.
Walnuts: You can substitute these for pecans, cashews, macadamia or brasil nuts, or use sultanas or chopped apricots instead.
Yogurt: I used Skyr (virtually fat free) but low fat Greek yogurt would be a good alternative.
Dough: Do NOT overknead the dough. Bring all the ingredients together and once all the flour has been mixed in flatten the dough and make the scones. The dough will be lumpy.
Making the scones: To cut the dough into triangles (or squares if you prefer) press down firmly with the knife once (do NOT go back and forth).
Best served on the day they were baked. Leftovers can be stored for up to 3 days in an airtight container. Pop in the microwave for a few seconds before serving if possible. They are also delicious lightly toasted.