Carrot Scones Recipe

Side view of 5 carrot scones on top of rack.

These English-style Carrot Scones are lightly spiced and contain pecans for added crunch. Quick and easy to make they can be paired with either sweet or savoury ingredients.

Course Breakfast, Brunch, Snack

Cuisine British, vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings scones

Calories 215kcal

Author Monika Dabrowski

Equipment

Box grater
Rolling Pin
5-6cm/2-2½'' cookie cutter
Large baking sheet

Ingredients

4.23 ounces carrot peeled, finely grated, approx. 1 med. carrot, 1⅕cup
2½ cups 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 butter finely diced
1 large egg
5 tablespoons buttermilk/kefir
⅓ cup pecans chopped
2 teaspoons milk for brushing

For the icing (optional)

1 teaspoon lemon juice
6-7 teaspoons confectioner's/icing sugar

US Customary - Metric

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