Carrot Cake Scones Recipe
These carrot cake scones blend the comforting flavours of traditional carrot cake with the buttery texture of a good scone.
Servings: 8 scones
Equipment
- Jug
- Mixing bowl
- Baking tray
- Greaseproof paper
Ingredients
For the scone dough
- 400 g self-raising white flour (self rising flour) plus some for dusting
- 1 tsp light soft brown sugar
- 1 tsp baking powder
- 1 tsp mixed spice
- 100 g salted butter cold and cubed
- 75 g sultanas
- 150 g carrot coarsely grated
- 1 unwaxed orange zested
- 200 ml whole milk plus a little to brush the tops
For the topping
- 100 g cream cheese
- 150 g icing sugar (powdered sugar)
- 8 carrot-shaped cake decorations optional
Instructions
Make the scones
- Preheat the oven to 200C/390F (180C/355F fan).
- Dust your baking sheet with flour.
- In a bowl, mix the flour, mixed spice, and baking powder.
- Add the cold cubed butter. Using the tips of your fingers, rub the butter into the flour until you have an even crumb.
- Slowly add the milk while mixing using a flat knife. The mixture should start to clump together.
- Add the sultanas, grated carrot, and orange zest and stir to distribute.
- Tip the dough onto a floured surface and gather together, handling just enough to form into a disc about 18cm wide. Use a knife or cake scraper to divide into 8 wedges.
- Lift the scones into the lined baking sheet, spacing them well so that the heat can circulate.
- Brush the tops with milk.
- Place the tray in the centre of your preheated oven and bake for 25-28 minutes until the scones have puffed and turned golden.
Make the topping
- Whisk the cream cheese and icing sugar together to create a thick icing.
- Spoon evenly over the scones and top with one carrot-shaped cake decoration per scone, if you like.
Nutrition
Calories: 449kcal | Carbohydrates: 69g | Protein: 8g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 43mg | Sodium: 146mg | Potassium: 321mg | Fiber: 3g | Sugar: 29g | Vitamin A: 3693IU | Vitamin C: 10mg | Calcium: 96mg | Iron: 1mg
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