These carrot scones are packed with spices, sweet raisins and veggie goodness. Best enjoyed warm from the oven, these homemade scones are the perfect addition to an afternoon tea.
Scones have to be one of the quickest baked treats there is out there.
They are so easy to make, use storecupboard ingredients, and, particularly when still warm from the oven, are incredibly delicious.
I like to try to add a portion of fruit or veg to our baked goods whenever I can and with this recipe I've used the humble carrot.
All three of my kids absolutely loved these carrot scones and the first batch was gone within just a few minutes.
How to make carrot scones
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Carrot scones
Ingredients
- 175 g plain flour
- 50 g caster sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- Pinch nutmeg
- Pinch salt
- 50 g butter (I used dairy free butter)
- 100 g grated carrot
- 100 g raisins/sultanas optional
- 2-3 tablespoons milk (I used oat milk)
Instructions
- Line a baking tray with non-stick baking paper. Preheat the oven to 180°C(fan)/200°C/gas mark 6/400°F.
- Mix together 175g plain flour with 50g caster sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, a pinch of nutmeg and a pinch of salt.
- Rub in 50g butter (either with your finger tips or in a food processor) until you have the consistency of breadcrumbs.
- Stir through 100g grated carrot and 100g raisins (if using).
- Slowly mix in 2-3 tablespoons of milk, stirring with a wooden spoon until it comes together into a rough dough.
- Either roll out your dough onto a lightly floured surface and use a pastry cutter to cut into 6 rounds, or scrape out the dough with lightly floured hands and press into six scone shapes.
- Push the raisins into the dough if they are sticking out. This is to prevent them from burning.
- Place each scone onto the prepared baking tray and bake in the pre-heated oven for 15 minutes or until well risen and golden brown.
- Allow to cool on a wire cooling rack for a few minutes and enjoy warm, perhaps spread with some extra butter.
- Once cooled store in an airtight container for 1-2 days.
Notes
- Suitable for freezing.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
If you like this you might also like these potato scones.
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