James Strawbridge’s Carrot and Cardamom Scones
Our Free and Easy Scone Mix is the secret ingredient in this speedy scone recipe from James Strawbridge. This is a great option for feeding last minute guests or to whip up for a teatime treat. We love adding a generous dollop of Moose Maple Butter to serve.
- 2 carrots, peeled and finely grated
- 1 tbsp green carrot tops, roughly chopped
- 210ml oat milk
- 45ml rapeseed oil
- 1 packet of scone mix
- ½ tsp ground cardamom
- 1 tbsp golden caster sugar
- Pinch of sea salt
- Moose Maple Butter to serve
- Preheat your oven to 220˚C and line a baking tray with parchment.
- Stir your scone mix with the cardamom, sugar, salt, oat milk and rapeseed oil.
- Fold in the grated carrot and some of the green carrot tops. With a floured rolling pin on a lightly floured surface, roll out the dough so that it’s 2-3cm deep.
- Cut out the scones with a cookie cutter (or a glass, turned upside down) and place on the lined baking tray. Brush with a little more oat milk and bake in the hot oven for 10-12 mins. Remove from the oven once golden and allow to cool slightly on a wire rack.
- To serve, generously spread with Moose Maple Butter while the scones are still warm.
Get this recipe’s ingredients in one easy bundle.
The Green Grass and High Tides Podcast
In this podcast collaboration with 44 Foods, James explores some of his favourite ingredients from the land and coast of Britain.