It’s been awhile, huh? Sometimes life hands us a little more than we can handle day-to-day, and our priorities get shifted around, like pawns on a terrible game board.
But then you start to get back on track.
Today’s post for Carrot Raisin Scones is the perfect excuse for an update, since it’s part of a virtual birthday party for my dear friend, and fellow food blogger, Fiona from A Boston Food Diary.
Fiona and I were friends in high school, but it wasn’t until the power of food blogging reunited us a few years ago in Boston that she became one of my closest friends, and constant source of enthusiasm and support. Both wise and kind, she always knows what to say and looks you right in the eye when she says it. Then she has a beer. This is my kind of person…
When I was trying to decide what to make for her birthday post, I knew it had to be something with carrots in it. I don’t even know if Fiona likes carrots (probably), but when I think about her, I think about how insanely jealous I am of her stunning, shiny, red-blonde hair. Not quite the color of carrots, but enough that I went with it.
You can see in this March 2012 photo of Fiona, me, and Jen from Beantown Baker (who is responsible for the virtual birthday party!) how much her hair steals the show. You can also see me looking terrible and insisting on wearing my coat in a bar in Providence.
But back to the scones, which were terrific.
After grating the carrot, I decided to add some fresh lemon zest and swap out the recipe’s nuts for raisins. The citrus adds the perfect amount of zing, which is nicely complemented by the cinnamon-ginger-nutmeg power spice trio.
The carrot also helps up the scones’ moist-factor (yes…moist-factor), which means nobody can call these scones dry. Even 36 hours after coming out of the oven the texture was great.
Happy birthday to my wonderful friend Fiona. Life is so much better with you in it. I hope you have a terrific day and a great year ahead!
Other posts celebrating Fiona today!
Jen from Beantown Baker made Happy Birthday Cocktail.
Amber from Bluebonnets and Brownies made Sunday Cupcakes with Fleur de Sel Caramel Frosting.
Erica from In and Around Town posted Ocean Views at Legal Harborside’s First Floor.
Carrot Raisin Scones
Adapted from Not Eating Out in New York
2 cups all-purpose flour
3 Tablespoons granulated sugar
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
1 large egg, beaten
1/4 cup plus 2 Tablespoons whole milk
1 carrot, grated fine (about 1/2 cup)
1 lemon, zested
1/3 cup raisins
- Preheat the oven to 375 degrees and line a baking sheet with parchment.
- In a large bowl, whisk together the flour, sugar, baking powder, spices, and salt. Add the cold butter and work it into the flour using a pastry blender or your fingers until the pieces are no bigger than peas.
- Make a well in the center and add the egg and 1/4 cup milk, using a fork to combine. Add the grated carrot, lemon zest, and the additional 2 Tablespoons of milk. Mix a few times with the fork, then add the raisins. Mix a few more times until just combined.
- Turn the dough onto a lightly floured surface and gently knead a few times to combine. Shape the dough into a circle and cut into 8 even wedges with a sharp knife.
- Transfer the dough to the baking sheet, leaving the wedges lightly touching for softer scones, or an inch apart for crisper scones. Sprinkle with additional sugar if desired.
- Bake for 15 minutes or until just golden.
Yield: 8 scones
Print the recipe for Carrot Raisin Scones