Simple Carrot Cake Scones

Lately I have been on a “use everything in the refrigerator before you grocery shop” kick, whether it’s from the urge to purge, pack or otherwise feel like I am moving forward in a purposeful manner regarding the house selling/moving process.  It also helps me be creative when I might otherwise go for the same standby’s baking wise and these scones were no exception. It went a little like this:

Old Mother Magpie went to the fridge,

to bake her poor nestlings some scones,

but when she got there,

the pickings were bare,

so she took carrots that nobody wanted to eat and made them into scones and oh boy, they liked those carrots then.

I can get away with a little poetic license amongst friends, am I right?

Truly, I went to the fridge looking for blueberries one rainy morning and found zilch.There wasn’t a single fruit I could possibly bake into a scone and let me tell you I have no problem with imagination when it comes to baking. Cantaloupe and watermelon were just not on the scone menu that morning however.

I am going to tackle savory scones sometime soon, most likely come winter as I have a bazillion ideas racing around for those. But sweet scones occupy a large part of my heart when it comes to baking and I knew these carrot scones were going to be spicy, loaded with raisins and use my Greek yogurt, which is also a staple in my fridge.

These are in my top 5 favorite scones that I have ever whipped up, they are that good. Next time I am going to double the spices and give them even more of a kick. Delish!

If you want to, adding some nuts in would rock,  toasted pecans would make these just about perfect.

Ingredients Needed for Simple Carrot Cake Scones

1 cup of Greek yogurt
1 tsp baking soda
4 cups of flour
1 cup of white sugar
1 cup of raisins
3/4 cup shredded carrots
1 cup of cold margarine or butter
1 egg
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2 tsp ginger
sprinkle of nutmeg
sprinkle of cloves

Kick the tires & light the fires to 350 degrees.

Whisk together your flour, sugar, baking powder, salt and spices in a very large bowl. You need the space to cut in the butter and it is a rather large recipe.

Shred your carrots and then blot them with a paper towel to remove excess moisture.

Take your Greek yogurt – mine was honey sweetened but really you do not need the extra sweet- and mix in the baking soda. It will start to poof up so put it in a large bowl!

Yes, I am so technical with my terms. Poof. Up. But really, who doesn’t understand what I mean? Or is this one of those embarrassing moments when only I understand what I am blathering about?

Those moments happen more often than I would like…

Cut your cold butter into the dry mixture using two knives criss-cross or a pastry blender.  Butter most definitely tastes the best in scones, but you can use margarine as a substitute, just make sure it’s cold!

Take your egg and beat it, then add the Greek Yogurt and egg to the dry ingredients at the same time. Mix them in well, then take the raisins and carrots and dump them into the bowl.

I used my hands at this point to work the dough. It may seem like there isn’t enough moisture, but trust me and keep kneading the dough. You will get a perfect non sticky scone dough like below!

Roll the dough into a stumpy log like this.

Cut that log into three equal pieces. This beautiful, life-saving method gets me the closest in my life to actually achieving almost equal pieces. Who else is with me on that one? I don’t know if it’s horrible depth perception or poor eyesight, but when I see the phrase “equal pieces” in recipes I shudder with dread.

This way of cutting dough works perfectly for people like me.

Once those three almost equal circles are flattened into one inch thick circles, which are about 6 inches wide, cut them into 6 pieces each.

Lay those 18 scones onto parchment lined baking sheets, you only need two. They will fit and they do not expand sideways as much as they bake upwards.

Speaking of baking, pop them into a 350 degree oven for 20-24 minutes until the bottoms and tops are a delicious golden brown.

Then use my cream cheese glaze to take these straight past tea time and onto the dessert plate!

Happy Baking everyone! Enjoy these amazing yet simple carrot cake scones!

 

 

5.0 from 1 reviews
Simple Carrot Cake Scones
Spicy carrot cake scones drizzled with tangy cream cheese icing.
Author:
Recipe type: dessert,tea,scones
Serves: 18
Ingredients
  • 1 cup of Greek yogurt
  • 1 tsp baking soda
  • 4 cups of flour
  • 1 cup of white sugar
  • 1 cup of raisins
  • ¾ cup shredded carrots
  • 1 cup of cold margarine or butter
  • 1 egg
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • ½ tsp ginger
  • sprinkle of nutmeg
  • sprinkle of cloves
Instructions
  1. Kick the tires & light the fires to 350 degrees.
  2. Whisk together your flour, sugar, baking powder, salt and spices in a very large bowl. You need the space to cut in the butter and it is a rather large recipe.
  3. Shred your carrots and then blot them with a paper towel to remove excess moisture.
  4. Take your Greek yogurt – mine was honey sweetened but really you do not need the extra sweet- and mix in the baking soda.
  5. Cut your cold butter into the dry mixture using two knives criss-cross or a pastry blender. Butter most definitely tastes the best in scones, but you can use margarine as a substitute, just make sure it’s cold!
  6. Take your egg and beat it, then add the Greek Yogurt and egg to the dry ingredients at the same time. Mix them in well, then take the raisins and carrots and dump them into the bowl.
  7. I used my hands at this point to work the dough. It may seem like there isn’t enough moisture, but trust me and keep kneading the dough. You will get a perfect non sticky scone dough like below!
  8. Roll the dough into a stumpy log.
  9. Cut that log into three equal pieces.
  10. Once those three almost equal circles are flattened into one inch thick circles, which are about 6 inches wide, cut them into 6 pieces each.
  11. Lay those 18 scones onto parchment lined baking sheets, you only need two. They will fit and they do not expand sideways as much as they bake upwards.
  12. Bake them in a 350 degree oven for 20-24 minutes until the bottoms and tops are a delicious golden brown.

 

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