We just returned from a 2 week vacation to Ireland and Scotland. It was nothing short of fabulous. Want to know one of my favorite parts? Eating scones and tea every day. Sometimes for breakfast, sometimes for an afternoon snack. It is probably a good thing I don’t live there. Scones there do not look like these cute ones in the picture above. Nope, they are about the size of my head. Don’t worry, one scone was often shared among the whole family.
So anyhow, it was quite apropos that we came home the night before Easter and I decided to make these for Easter morning breakfast. You will find that I make scones often, but they are mostly a treat once or twice a month for a weekend breakfast. I actually avoid any sugar in the mornings, but like to have a scone in the afternoons with my tea for an occasional treat. Scones are not something I recommend eating everyday. The main and delicious ingredient is a stick of butter. I do try to lighten them up, and the most important thing I do to my scone recipes is to keep the sugar content low and the portions small. I used my biscuit cutters in these, but cutting triangles would work well too.
Before I move on to the recipe, I want to share with you another one of my favorite parts of Scotland: Highland Cattle. These adorable, fluffy cows are everywhere! I was a little obsessed. Here is a picture of a cute guy that let us get up close to him during our visit to Scone Palace (kind of works for this post on scones, right?):
So about these scones, I combined whole wheat flour with some freshly grated carrots and raisins. Very little sugar, although I did go all out in the butter and milk department. In this recipe, you can use half and half, milk, or cream. I find that it doesn’t make too much of a difference on the taste (the butter is where it’s at I tell ya). No need to glaze these scones either. The spices of a true carrot cake are added to give it a comfy taste. Enjoy with your cup of tea or coffee!
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Carrot Cake Scones
- 2 1/2 cups of Whole Wheat Flour
- 1 tbsp Baking Powder
- 1 tsp cinnamon
- 1/4 tsp all spice
- Pinch of cloves and nutmeg
- 1/4 cup coconut sugar or brown sugar
- 1 stick of cold butter
- 3/4 cup milk or cream
- 1 cup shredded carrots
- 3/4 cup raisins
Preheat oven to 400
Add the first 5 ingredients in a large bowl and mix well.
Chop up the butter into small squares and add to the dry mixture.
Cut the butter with a pastry knife until the mixture becomes crumbly (alternatively you can use a food processor).
Slowly add in milk or cream, and fold the ingredients (batter will become sticky, but very doughy) until the dry mixture is fully incorporated.
Fold in raisins and carrots.
Press the dough into a large circular flat disk about 1 inch thick onto parchment paper.
Using a biscuit cutter, cut small 2 inch round scones from the batter and place on baking pan. Alternatively, use a pizza cutter or knife to slice into small triangles.
Bake for 17-20 minutes.
Best served warm.
These are best stored in the freezer and defrosted when ready to eat. They can store at room temperature for 2-3 days.
I just made these – I had all the ingredients in my house, except the milk, so I substituted almond milk. They turned out great! Don’t ask me how many of them I ate right out of the oven…. A great Corona cooking effort – my first time ever making scones!