It’s frosty out there, so let’s get to the point!




2 1/2 cups oats flour (you can give your rolled oats a quick whirl in a blender or food processor to obtain a nice fine flour)

1 1/4 cup flour of your choice (whole wheat or spelt flour for an extra nutritional punch, white flour for the softest fluffiest scone, extra oat flour if you’re an oat enthusiast, or any gluten-free flour blend for a gluten-free result)

1/4 cup unrefined cane sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

3 tsp ginger powder


Add 1/2 cup butter, and cut in until well blended.


Add 2 cups carrot puree (2 large carrots boiled until soft and then mashed).  Pumpkin, or any variety of squash can be substituted here, but really, it’s hard to beat the brilliant yellow colour lent by a carrot!





After combining all ingredients in the given order, knead dough on a well floured surface until thoroughly blended and shape into a large oval about an inch thick.


Cut into triangles and place on a greased cookie sheet.  A sprinkle of cane sugar on top adds a little extra decadence!


Bake at 400 degrees for 12-15 minutes, or until starting to brown lightly.