Method

• 1.
  Preheat the oven to 180°C. Lightly dust a baking tray with flour.
• 2.
  Sift the flour and baking powder into a bowl and stir in 1 teaspoon salt. Combine the maple syrup and buttermilk in a separate bowl, then pour into the dry ingredients and stir to combine.

• 3.
  Turn the dough out onto a lightly floured surface and knead gently until smooth. Press into a 5cm-thick round, then cut 8 scones using an 8cm cutter. Place the scones on the prepared tray, leaving space in between each one, then brush the tops with a little extra buttermilk and bake for 10-12 minutes until risen and golden.
• 4.
  Serve the scones with the carrot and maple syrup soup.