95% funding in under four weeks? Feels like it has scone in 60 seconds (sorry, not sorry). In all seriousness, I'm absolutely thrilled to see so many of you generous folks backing the cookbook I've waited so long to write. Almost 800 supporters so far. This being said, with Sanjana Feasts in the home stretch, I'd like to call upon each and every supporter of the book to join me for warm scones.

This exclusive recipe for Carrot Cake Scones with Cardamom Cream and Marmalade is both simple and satisfying. Lightly-spiced with cinnamon, ginger, nutmeg and cloves, they're best served with a dollop of thick cardamom cream and orange marmalade. Sounds fancy but in reality, these scones taste far more luxurious than the effort they take to prepare.

Do make these. And whilst they're in the oven, please call, text or email friends and family a link to the funding page for this book. Every pledge, big or small brings us a step closer to being fully funded. I can't wait to share more modern Indian-inspired recipes with you.

Carrot Cake Scones with Cardamom Cream and Marmalade
Makes: 6 scones
Difficulty: Easy

Ingredients

• 250g self-raising flour
• 75g light brown sugar
• 1 1/2 tsp baking powder
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp grated nutmeg
• 1/8 tsp salt
• 100g unsalted butter, cold and cubed
• 1 large carrot (150g), grated and squeezed (reserve water)
• 25g raisins
• 40ml ice cold water or milk
• Additional 20ml milk, for brushing on top

To serve

• 300ml double cream
• 2 cardamom pods, seeds finely ground
• 3 tbsp your favourite orange marmalade

Method

1. Preheat the oven to 200°C/400°F.

2. In a large bowl, mix together the flour, sugar, baking powder, ground ginger, ground cinnamon, ground cloves, grated nutmeg and salt.

3. Add the butter and rub the flour into the butter together to create a coarse breadcrumb-like texture. Some lumps of butter are okay. Use a light touch and try to work as quickly as you can.

4. Pile the grated and squeezed carrots, as well as the raisins into the flour mixture and stir with a fork to coat all the carrots. Gradually add the reserved carrot juice (mine was a total of 20ml) and around 40ml ice cold water or milk. You may not need it all so add it bit by bit. Mix with a fork until the scone dough just comes together. Try not to overwork it and do not knead. The texture of the scones will be lighter the less you handle it.

5. Flour a clean surface and pat or roll the dough out to a thickness of about 1 1/2-2cm. Stamp out 6 rounds using a round or fluted scone or cookie cutter. Pick up any scraps of dough and bring them back together to cut out more rounds. Remember to handle the dough quickly and with a light touch. Cracks on the surface are fine.

6. Place the scones on a large baking tray lined with baking parchment. Arrange the scones on the tray, leaving a small gap around each one. Refrigerate for 5 minutes.

7. Brush the scones with milk and bake in the pre-heated oven for 16-18 minutes. Allow to cool for 15 minutes before eating.

8. Whip the cream and cardamom together until you have soft peaks. Refrigerate until required.

9. Split the scones horizontally and pile with cardamom whipped cream and marmalade. Serve immediately.

 

With love and warm spices,
Sanjana