Carrot Cake Scones

• 2 1/4 cups all-purpose flourdsc02454
• 4 ¼ teaspoons baking powder
• ¼ teaspoon salt
• 1 tablespoon sugar
• ½ teaspoon cinnamon
• ½ teaspoon ginger
• ½ teaspoon nutmeg
• 1/2 cup shortening
• I medium carrot, finely grated
• 3/4 cup milk

Mix dry ingredients together with a fork, cut in shortening with a pastry blender or two knives, add the carrots and toss gently. Make a well in the centre of the flour mixture and add the milk. Mix with a fork until the dough forms a ball, turn out on a floured counter and knead a few times, shape the dough into two balls and flatten. Cut into 6 pieces each. Bake at 400 for 10-13 minutes, depending on your oven.

For the glaze I combined a few heaping tablespoons of icing sugar, a little bit of warm water and a splash of vanilla and drizzled it from a spoon.

(C) Catherine MacDonald 2013

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