For sugar sprinkled on top,use granulated for a wonderful texture. Drizzle with a warm peach glaze or raspberry sauce.
1. Preheat oven to 425 degrees. Mix first 5 ingredients and 1/3 cup sugar. Add butter, and process in food processor until mixture resembles coarse meal. Add carrot and ginger, pulse just until blended.
2. Whisk together egg, buttermilk, and vanilla in a separate bowl until blended. Add to flour mixture, and pulse just until blended and slightly moist. (Dough will be sticky)
3. Transfer dough to a well-floured surface with well-floured hands. Divide in half, and pat each half into a 3/4-inch-thick circle. With a floured knife, cut each circle into 6 wedges.
4. Place wedges on a lightly greased baking sheet. Brush top of each scone with egg wash, and sprinkle each with 1/4 teaspoon sugar.
5. Bake at 425 degrees for 15 minutes or until golden. Serve warm, or let cool completely, and store up to 2 days in an airtight container at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (68g) | ||
Recipe Makes: 12 Servings | ||
|
||
Calories: 168 | ||
Calories from Fat: 78 (46%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 8.6g | 12 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 38mg | 12 % | |
Sodium 2184.3mg | 75 % | |
Potassium 91.3mg | 2 % | |
Total Carbohydrate 22.1g | 7 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 20.8g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 168
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.