Carrot Cake Scones with Cardamom Cream and Marmalade

Name: Carrot Cake Scones with Cardamom Cream and Marmalade
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Indian
Ingredients: 250 g (9 oz/2 cups) self-raising flour; 1 tsp ground ginger; 1 tsp ground cinnamon; 75 g (2⅔ oz/⅜ cup) light brown sugar; 1½ tsp baking powder; ⅛ tsp salt; 100 g (3½ oz/scant ½ cup) unsalted butter, cold and cubed; ¼ tsp grated (shredded) nutmeg; ¼ tsp ground cloves; 40 ml (1⅓ fl oz/3 tbsp) cold whole (full-fat) milk, plus an additional; 4 tsp milk, for brushing on top; 1 large carrot (150 g/5¼ oz), grated (shredded), squeezed and juice reserved; 25 g (¾ oz/¼ cup) raisins; 3 tbsp your favourite orange marmalade; 2 green cardamom pods, seeds finely ground; 300 ml (10 fl oz/1¼ cups) double (heavy) cream, cold

Preparation info

Serves
6

Difficulty
Easy
Ready in
50 min

Appears in

Sanjana Feasts

By Sanjana Modha

Published 2024

About

Lightly spiced with ginger, cinnamon, nutmeg and cloves, these scones are best served with a dollop of thick cardamom cream and orange marmalade. Paddington Bear would be doing cartwheels for these. They taste far more luxurious than the effort they take to prepare.

Ingredients

250 g (9 oz/2 cups) self-raising flour
75

Asia
India
Cake
Vegetarian

Method

In a large bowl, combine the flour, sugar, baking powder, ground ginger, ground cinnamon, grated (shredded) nutmeg, ground cloves and salt.
Add the butter and rub it into the flour to achieve a coarse, breadcrumb-like texture. Use a light touch and try to work as quickly as you can. Some larger lumps of butter are okay.
Pile the grated and squeezed ca