Carrot Cake Scones
These carrot cake scones are soft, tender, and filled with warm spices that capture all the comforting flavors of classic carrot cake. They're easy to make with simple ingredients and are perfect for breakfast, brunch, or an afternoon treat. Serve them fresh for a bakery style treat at home.
Servings: 12 small scones
Ingredients
- 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
Instructions
- 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.
Notes
These are best stored in the freezer and defrosted when ready to eat. They can store at room temperature for 2-3 days.