Carrot cake drop scones – Jack Monroe

Method:

1. First, drain your carrots, and tip them into the blender. Add the milk, and egg, and blend to a smooth liquid. Pour it into a mixing bowl, scraping out every last drop. 
2. Add the flour, cinnamon and baking powder, and beat well to make a thick, pale peach coloured batter. Fold in your raisins or sultanas, and the drained mandarin segments, and pop it in the fridge to chill for 30 minutes to an hour. 
3. Set a frying pan over a medium heat, and add a tablespoon of oil. When the pan is warm - about one minute - drop in the batter in rounds, approx 2 tbsp per drop scone. They are likely to spread out so don’t drop them too close together!  
4. Cook for two minutes, until small bubbles start to appear on the top side, then carefully turn them over with a spatula or turner and cook for another minute or two until golden underneath. Remove from the pan and repeat until all the batter has been used. 
5. Serve hot with butter and sugar, or for a real ‘carrot cake’ effect, thick buttercream and chopped nuts - but be aware the buttercream will melt on contact with the hot drop scones, which is delicious, but not particularly pretty! 
6. They will keep in the fridge, cooled, for three days, or in the freezer for three months. Defrost completely before serving. They can be eaten hot or cold. Do not refreeze once defrosted.