These are a great way of nourishing rumbling after school tummies. They make great snacks for the school lunch box too. I have drawn inspiration from Harry Eastwood's beautiful book 'Red Velvet & Chocolate Heartache'.
The sunflower seeds and whole milk are a rich source of essential fatty acids (omega 3 and 6) as well as protein to provide a slow delivery of glucose. This helps tummies to feel fuller for longer and, in our household, moderates crazy after school behaviour. The ginger contains powerful antioxidants known to fight bacterial infections as well as ease digestion. It is also a great 'warming' herb encouraging circulation.
My children fight over who gets the biggest - usually spilling their drinks in the process - but then there is relative calm. For you, serve with a cup of virtuous green or herbal tea.
Makes 10 scones.
220g spelt flour (or use Doves farm gluten free plain flour)
1 tsp. ground ginger
2 tsp. baking powder
1/2 tsp. bicarbonate of soda
1/2 tsp. salt
200g topped, tailed & finely grated carrot
30g unsalted organic butter, cold & cubed
25g piece raw ginger, peeled & finely grated
2 tbsp. clear honey (I love the New Zealand Honey co. Thyme Honey) or agave syrup
3 tbsp. sunflower seeds
A little organic whole milk (Jersey or Guersney makes it so creamy & delicious)
1/3 cup homemade applesauce or store-bought unsweetened applesauce
2 tsp. pure vanilla extract
Preheat the oven to 200c/400f/gm 6 & line a baking tray with baking parchment. Lightly dust with flour.
Put the flour, ginger, baking powder, bicarb of soda and salt into a food processor with the carrot, butter, honey, stewed apple and raw ginger. Whizz around a couple of times until the mixture starts to combine and then add the sunflower seeds before whizzing again to combine.
Tip the scone mixture onto the lightly floured baking parchment and roll out very delicately to roughly 4cm thick.
Cut out 10 circles and place them on the prepared baking sheet. It's important to make sure that the scones all have a dusting of flour on their bottoms to prevent them from sticking to the baking parchment.
Brush with a little milk and sprinkle a little flour over them before placing into the top of the oven for 17-19 minutes. You know when they're ready because they will look all risen and sunny.