In my head, scones are the epitome of fancy snacking. I imagine more civilised and refined people than me sitting down in their finery and well coiffured hairstyles and perfectly made faces for high tea with a cup of tea and a perfectly proportioned scone with lashings of clotted cream and jam.
In my world, the closest I am going to come to having high tea in my schedule is me offering the kids scones after collection from school in order to fuel our 25 minute walk home. This helps them and me survive the inevitable tiredness to which they are likely to succumb without immediate sustenance and preventing me from saying something I may well regret on the return journey.
It has to be said, I do get bored of the same snack and treats so we do tend to mix it up a bit. This was the reason behind the carrot and coriander scones. I would say that carrots and sweetcorn are in tied first place for the kids’ favourite vegetable. They are all familiar with ground coriander as it frequently appears in our meals. I think Seb was somewhat flummoxed by the fact that coriander leaf and ground coriander look so different. The boys both did have a good smell of both types of coriander before we started making these scones. Discussions about colour, scent and appearance occurred.
Making these scones worked really well with them as they took turns so beautifully. They also successfully listened to the instructions and made these with minimal intervention from me. This makes me very happy!
Makes 15 scones with a 6cm cutter,
- 250g self raising flour
- 250g wholemeal self raising flour
- 125g butter
- 200ml milk
- 130g grated carrot
- 1 small garlic clove
- 20g fresh coriander (chopped)
- 1tsp ground coriander
- Egg (for egg wash)
- Sesame seed (to top)
- Preheat the oven to 200°c fan.
- Mix both the flours together and add a pinch of salt and pepper.
- Rub in the butter until it looks like breadcrumbs.
- Bash the garlic clove with a wooden spoon to loosen the skin and peel the skin off. Crush the garlic and add to the breadcrumbs.
- Chop the coriander (adult help may well be required at this stage – mine manged to cut a bit. I went over it again for smaller pieces, but we did still have some large pieces of coriander present!) and grate the carrot.
- Add the grated carrot and the chopped coriander to the mixture.
- Add the milk and squish and squash together with your hands until a dough forms.
- Flour the surface and put the scone dough on it and flatten with hands or rolling pin until it is about 2.5cm thick.
- Cut into rounds and place on a lined baking tray. Do this until the dough is all finished. You may have to consolidate the dough to be able to cut more rounds out.
- Crack the egg and gently beat.
- Brush the top of each scone with the egg wash and then sprinkle with sesame seeds.
- Place in the oven for 15 minutes or until lightly golden.
- Leave to cool on the baking tray for a couple of minutes before removing and placing on a cooling rack.
Seb in particular enjoyed these with cheese or ham for his lunch as well as a snack while walking home from the playground one afternoon. It seems the other two are more partial to fruit scones.