London - carrot scones with sour cream

Name: London - carrot scones with sour cream
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 125 g Carrots; 400 g Flour; 1 package Baking Powder; 50 g Sugar; 7-10 Tbsp Salt; 160 g soft butter; 250 ml Buttermilk; 6 Chive straws; 200 g sour cream; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 16

125 g Carrots
400 g Flour
1 package Baking Powder
50 g Sugar
7-10 Tbsp Salt
160 g soft butter
250 ml Buttermilk
6 Chive straws
200 g sour cream
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Peel and finely grate the carrots. Mix flour, baking powder, sugar and 1 pinch of salt. Knead butter and carrots into the flour. Gradually mix in buttermilk. Wrap the dough in foil and let it rest in a cool place for about 1 hour
2
Roll out the dough on a floured work surface to a thickness of about 2 cm. Cut out 16 circles (each approx. 5 cm Ø), knead the dough again and roll out. Place circles on a baking tray lined with baking paper and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes. Remove and let cool on a cake rack
3
Wash the chives, shake dry and cut into thin rings. Mix sour cream and chives and serve with the scones
4
Waiting time approx. 1 hour