Scones are historically associated with Scotland, Ireland and England. In some places, it is known as Scottish quick bread, while other sources associate it with royal families and tea at 5. At first, they were made with oats, but today, oats have been replaced by ordinary wheat flour. In our gluten-free case, the oats were replaced by Schär Mix B flour, a bread mix. Modern versions of this cake include the addition of raisins, cranberries, orange or lemon peel, dates, carrots, chocolate, jams, or honey. My favorite recipe for scones is this one with carrots. I found the basis for the recipe in the cookbook of Lepog Brka – Gastornomad, and I adapted the taste to myself and to a gluten-free diet.
Sconces should normally be hard, and in addition to the round shape, they are most often made in a cube or diamond shape. This recipe is different because it uses grated carrots that give the cake incredible softness.

Ingredients:

160 ml of yogurt
90g of softened or melted butter
50g of yellow sugar
1 bag of vanilla sugar
1 bag of baking powder
100g of dried chopped apricots
100g of chopped dark chocolate
260g Schar Mix B flour
1 grated carrot

Preparation:

Mix all the ingredients and knead the dough.
Divide the dough into 22 equal parts (about 40g each) and shape them into biscuits with your hands.
Arrange on a tray covered with greaseproof paper and bake for about 20 minutes at 200ºC.
Be sure to serve with tea.