Carrotcake Scones

This is going to be a step by step sort of thing. These turned out better than expected and without that oily crap residue that a typical carrot cake leaves behind.

First, take a big carrot, peel that sucker and grate it like this.

Then take about a cup and a half of flour. Can't tell you exactly how much as I basically emptied the remnants out of one of the giant flower bags we use. Sift that shit or you'll end up with bugs in your scones. You don't want extra protein.

Add some sugar, don't ask me how much, whatever you feel like. Add a bit of baking powder and a pinch of salt. (The sugar looks darker in the picture as it's organic cane sugar. Why? Because that's how I roll.)

Then get a block of butter and use that same cheesegrater to grate the butter, about half a cup of solid butter worth. When you grate it it'll be more than half a cup obviously.

Then add your carrot and raisins. You can add whatever else your kids want to throw in. Just make sure it's edible first.

Add some cream and milk, 50/50 ratio. Easiest to do this while mixing so you can tell the consistency.

Mix it up, make a ball, flatten ball. Make the kids do that part to keep your own hands clean. They can't screw it up.

Cut the flat dough into somewhat respectable scone-shaped pieces or whatever your kids want, which will probably be cat shapes with your luck.

Put on parchment paper in oven on whatever the default setting is and leave between 15 and 20 minutes.

That's the finished product. Unsure how many were produced but at this current time of posting, half were eaten.