These English-style Carrot Scones are deliciously spiced and contain pecans for added crunch. Quick and easy to make they can be paired with either sweet or savoury ingredients.
These Carrot Scones are not only delicious and simple to put together they are made with nutritious ingredients. They contain freshly shredded carrot, buttermilk and a very modest amount of sugar. They are a truly versatile pastry, perfect to enjoy with sweet but also savoury ingredients.
You might also like savoury cauliflower scones and sundried tomato scones.
Carrot scones ingredients and substitutions
- Carrot
Carrots make a great baking ingredient adding flavour as well as moisture (important in carrot cake as well as carrot muffins). Once you've shredded the carrot use it immediately before it starts releasing juice.
- Dry ingredients
I recommend sifting the dry ingredients together to make sure your scones are light and fluffy.
- Spice
I used a combination of ginger and nutmeg, but you can use pumpkin spice/mixed spice instead if desired.
- Butter
Dice it finely so it's easy to combine with the dry mixture.
- Wet ingredients
Egg and buttermilk (use kefir instead if preferred) should be combined and lightly beaten (using a fork) before adding to the dry mixture.
- Pecans
Use walnuts instead if desired. Alternatively use raisins, currants, cranberries or crystallised/candied ginger (if serving your scones as a 'sweet' bake).
Equipment you'll need
- Kitchen scale/measuring cup and spoons
- 2 large bowls and spoon
- Vegetable peeler and grater
- Pastry brush and a small dish for the milk
- Large baking sheet and parchment paper
Step-by-step recipe instructions
Preheat the oven to 425 F/ 220 C/ gas mark 7. Line a large baking sheet with parchment paper and set aside.
1.Prepare dry mixture: In a large bowl sift together the flour, baking powder, salt, ginger and nutmeg. Stir in the sugar.
2. Add butter: Add the butter and rub with your fingertips until the mixture has the consistency of fine crumbs.
3. Prepare wet mixture: In a separate bowl whisk together the egg with the buttermilk until smooth. Stir into the flour mixture.
4. Add carrot: Add the carrot and pecans and stir to combine.
5. Make dough: Knead very briefly just to bring all the ingredients together and form a dough.
6. Roll out: Transfer to a well floured surface. Fold the dough over 2-3 times, dust with a little flour then roll out to a thickness of about 3cm/1.2'' (no less).
7. Cut out scones: Using a 5-6cm/2-2½'' cookie cutter (use the smooth edge) cut out rounds by firmly pressing down once (do NOT twist your cookie cutter) for each round. Bring together leftover dough, roll out again and cut out more scones. You should have a total of 10 scones.
8. Bake: Transfer the rounds to your baking sheet without overcrowding it (work in batches if you have to). Brush the tops with a little milk (buttermilk or egg) and bake in the upper part of the oven for 12-15 minutes or until lightly browned on top (see *Notes below).
9. Serve: Remove from the oven and transfer to a rack to cool. Once cooled you can (but don't need to) drizzle the tops with a little icing.
Serving suggestions
Traditional scones are served with clotted cream and jam and carrot scones are also delicious with these toppings. However, they are also perfect to serve with cream cheese, cheddar (or similar), butter, honey or marmalade for breakfast or as a snack. Also delicious on their own.
Top tips for making carrot scones
- Use finely, NOT coarsely grated carrot. Once shredded use it immediately before it starts releasing juice.
- Dough: Do NOT overwork the dough (or the scones won't rise well). Knead only as long as is needed to bring together all the ingredients.
- Roll out the dough to no less than 3cm/1'' in thickness (to make sure your scones have a good rise).
- Use a 5-6cm/2-2.5'' cookie cutter (use the smooth edge of the cutter). Press it into the dough firmly once without twisting it.
- I prefer to bake these scones in the upper part of the oven but if you have a fan-assisted oven you can bake them in the centre. Bake until they are nicely browned on top (13-17 minutes, depending on your oven and personal taste).
- You can serve these carrot scones slightly warm or cooled (they get crunchier as they cool which in my opinion improves their texture).
- It's better to break the scone with your hands rather than cutting it with a knife.
- Best served on the day they were baked. Leftovers can be stored in a paper bag (so they retain their crunch) for up to 2 days.
- Freeze for up to 3 months.
Related recipes
If you love baking with vegetables you might also like these recipes:
- Fluffy Cauliflower Muffins
- Sweet Potato Chocolate Muffins
- Fresh Spinach Quick Bread with Buttermilk
- Beet Chocolate Muffins with Chocolate Chips
Check out also this collection of healthy vegetable breakfast recipes.
Keep in touch!
If you make this carrot scones recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)
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Recipe
Carrot Scones Recipe
Equipment
- Box grater
- Rolling Pin
- 5-6cm/2-2½'' cookie cutter
- Large baking sheet
Ingredients
- 4.23 ounces (120 g) carrot peeled, finely grated, approx. 1 med. carrot, 1⅕cup
- 2½ cups (315 g) flour 11.11oz
- 3 teaspoons baking powder
- 2 tablespoons sugar use more for a sweeter scone
- 1 teaspoon ground ginger
- ⅓ teaspoon nutmeg
- ⅕ teaspoon fine sea salt
- 1 stick (115 g) butter finely diced
- 1 large egg
- 5 tablespoons buttermilk/kefir
- ⅓ cup (50 g) pecans chopped
- 2 teaspoons milk for brushing
For the icing (optional)
- 1 teaspoon lemon juice
- 6-7 teaspoons confectioner's/icing sugar
Instructions
- Preheat the oven to 425F/ 220 C/ gas mark 7. Line a large baking sheet with parchment paper. Set aside.
- Prepare dry mixture: In a large bowl sift together the flour, baking powder, salt, ginger and nutmeg. Stir in the sugar.
- Add butter: Add the butter and rub with your fingertips until the mixture has the consistency of fine crumbs.
- Prepare wet mixture: In a separate bowl whisk together the egg with the buttermilk until smooth. Stir into the flour mixture.
- Add carrot: Add the carrot and pecans and stir to combine.
- Make dough: Knead very briefly just to bring all the ingredients together and form a dough.
- Roll out: Transfer to a well floured surface. Fold the dough over 2-3 times, dust with a little flour then roll out to a thickness of about 3cm/1.2'' (no less).
- Cut out scones: Using a 5-6cm/2-2½'' cookie cutter (use the smooth edge) cut out rounds by firmly pressing down once (do NOT twist your cookie cutter) for each round. Bring together leftover dough, roll out again and cut out more scones. You should have a total of 10 scones.
- Bake: Transfer the rounds to your baking sheet without overcrowding it (work in batches if you have to). Brush the tops with a little milk (buttermilk or egg) and bake in the upper part of the oven for 12-15 minutes or until lightly browned on top (see *Notes below).
- Serve: Remove from the oven and transfer to a rack to cool. Once cooled you can (but don't need to) drizzle the tops with a little icing (just combine the lemon juice and sugar and stir until smooth).
Notes
- Use finely, NOT coarsely grated carrot. Once shredded use it immediately before it starts releasing juice.
- Dough: Do NOT overwork the dough (or the scones won't rise well). Knead only as long as is needed to bring together all the ingredients.
- Roll out the dough to no less than 3cm/1'' in thickness (to make sure your scones have a good rise).
- Use a 5-6cm/2-2.5'' cookie cutter (use the smooth edge of the cutter). Press it into the dough firmly once without twisting it.
- *I prefer to bake these scones in the upper part of the oven but if you have a fan-assisted oven you can bake them in the centre. Bake until they are nicely browned on top (13-17 minutes, depending on your oven and personal taste).
- You can serve these carrot scones slightly warm or cooled (they get crunchier as they cool which in my opinion improves their texture).
- It's better to break the scone with your hands rather than cutting it with a knife.
- Best served on the day they were baked. Leftovers can be stored in a paper bag (so they retain their crunch) for up to 2 days.
- Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Rosanne says
Keep coming back to this recipe- a family favorite!
Monika says
That's great to know! Thank you for your feedback:)
Ibi says
Excellent light and fluffy scones these turn out.. didn’t have buttermilk so added 1 tbsp lemon juice to 5 tbsp of milk.
Enjoyed them with clotted cream and raspberry jam..
Monika says
Glad the recipe worked with milk too! Thank you for your feedback:)
Carmen says
I would love to try this recipe! It looks yummy. Can I replace the butter with olivr oil?
Monika says
Thanks! Unfortunately I don't know if it would work, I simply never used oil in scones. Will have to give it a try soon!
Corina says
I love the idea of these - carrot cake flavours but in a scone! Great recipe
Monika says
thank you:)