Fluffy Easter Carrot Cake Scones

INGREDIENTS

• 2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, cold and cubed
• 1 cup grated carrots
• 1/2 cup raisins or currants
• 1/2 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. 1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 2 Whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl.
3. 3 Cut in the cold butter until the mixture resembles coarse crumbs.
4. 4 Fold in the grated carrots and raisins or currants.
5. 5 Whisk together the buttermilk, egg, and vanilla extract in another bowl.
6. 6 Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
7. 7 Turn the dough out onto a floured surface and pat it into a circle about 1 inch thick.
8. 8 Cut into wedges and place on the prepared baking sheet.
9. 9 Bake for 15-18 minutes or until golden brown.
10. 10 Serve warm, and enjoy!

NUTRITION

Calories: 250kcal | Carbohydrates: 36g | Protein: 4g | Fat: 10g | Fiber: 1g | Sugar: 8g