Recipe used in the Cooking Workshop with Initial
Carrot Scones
Ingredients (makes 20 scones of 30 gr):
- 80 gr of butter
- 2 tbsp baking powder
- 1 egg
- 1 tsp. salt
- 80 ml of milk
- 250 gr of flour
- 1 grated carrot
Preparation:
- Place the flour in a bowl; add the crumbled butter, baking powder and salt.
- Then add the egg, milk and grated carrot; knead all the ingredients until you obtain a uniform dough.
- Roll out the dough on the counter and cut it into a circular shape with a mold.
- Flour and butter a baking tray and place them 1cm apart.
- Bake them in an oven at 170º for 10 to 15 minutes.
Bachelor of Nutrition
Gianella Pedemonte
Gianella Pedemonte
