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    Home ยป Recipes ยป Breakfast/Brunch

    Carrot Scones Recipe

    June 6, 2017 By Monika Last Updated July 29, 2022 32 Comments

    Jump to Recipe

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

    Side view of 5 carrot scones on top of rack.

    These Carrot Scones are not only delicious and simple to put together they are made with nutritious ingredients. They contain freshly shredded carrot, buttermilk and a very modest amount of sugar. They are a truly versatile pastry, perfect to enjoy with sweet but also savoury ingredients.

    You might also like savoury cauliflower scones and sundried tomato scones.

    Carrot scones ingredients and substitutions

    • Carrot

    Carrots make a great baking ingredient adding flavour as well as moisture (important in carrot cake as well as carrot muffins). Once you've shredded the carrot use it immediately before it starts releasing juice.

    • Dry ingredients

    I recommend sifting the dry ingredients together to make sure your scones are light and fluffy.

    • Spice

    I used a combination of ginger and nutmeg, but you can use pumpkin spice/mixed spice instead if desired.

    • Butter

    Dice it finely so it's easy to combine with the dry mixture.

    • Wet ingredients

    Egg and buttermilk (use kefir instead if preferred) should be combined and lightly beaten (using a fork) before adding to the dry mixture.

    • Pecans

    Use walnuts instead if desired. Alternatively use raisins, currants, cranberries or crystallised/candied ginger (if serving your scones as a 'sweet' bake).

    Ingredients for making carrot scones in individual dishes.
    Carrot scones ingredients.

    Equipment you'll need

    • Kitchen scale/measuring cup and spoons
    • 2 large bowls and spoon
    • Vegetable peeler and grater
    • Pastry brush and a small dish for the milk
    • Large baking sheet and parchment paper

    Step-by-step recipe instructions

    Preheat the oven to 425 F/ 220 C/ gas mark 7. Line a large baking sheet with parchment paper and set aside. 

    1.Prepare dry mixture: In a large bowl sift together the flour, baking powder, salt, ginger and nutmeg. Stir in the sugar.

    2. Add butter: Add the butter and rub with your fingertips until the mixture has the consistency of fine crumbs.

    3. Prepare wet mixture: In a separate bowl whisk together the egg with the buttermilk until smooth. Stir into the flour mixture.

    Dry scones mixture in bowl.
    2
    Combining dry scones ingredients with buttermilk in bowl.
    3

    4. Add carrot: Add the carrot and pecans and stir to combine.

    Making carrot scones dough in bowl with orange spoon.

    5. Make dough: Knead very briefly just to bring all the ingredients together and form a dough.

    Carrot scones dough in mixing bowl.

    6. 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).

    7. Cut out scones: Using a 5-6cm/2-2ยฝ'' 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.

    8. 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).

    5 scones rounds on top of parchment.

    9. 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.

    Side view of 5 ready made carrot scones on top of parchment.

    Serving suggestions

    Traditional scones are served with clotted cream and jam and carrot scones are also delicious with these toppings. However, they are also perfect to serve with cream cheese, cheddar (or similar), butter, honey or marmalade for breakfast or as a snack. Also delicious on their own.

    Top tips for making carrot scones

    • 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.
    Side view of halved scone with cream cheese. knife and 2 more scones on top of blue plate.

    Related recipes

    If you love baking with vegetables you might also like these recipes:

    • Fluffy Cauliflower Muffins
    • Sweet Potato Chocolate Muffins
    • Fresh Spinach Quick Bread with Buttermilk
    • Beet Chocolate Muffins with Chocolate Chips

    Check out also this collection of healthy vegetable breakfast recipes.

    Keep in touch!

    If you make this carrot scones recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Recipe

    Side view of 5 carrot scones on top of rack.

    Carrot Scones Recipe

    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.
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast, Brunch, Snack
    Cuisine: British, vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 10 scones
    Calories: 215kcal
    Author: Monika Dabrowski

    Equipment

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

    Ingredients

    • 4.23 ounces (120 g) carrot peeled, finely grated, approx. 1 med. carrot, 1โ…•cup
    • 2ยฝ cups (315 g) flour 11.11oz
    • 3 teaspoons baking powder
    • 2 tablespoons sugar use more for a sweeter scone
    • 1 teaspoon ground ginger
    • โ…“ teaspoon nutmeg
    • โ…• teaspoon fine sea salt
    • 1 stick (115 g) butter finely diced
    • 1 large egg
    • 5 tablespoons buttermilk/kefir
    • โ…“ cup (50 g) pecans chopped
    • 2 teaspoons milk for brushing

    For the icing (optional)

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

    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/2-2ยฝ'' cookie cutter (use the smooth edge) cut out rounds byย firmlyย pressing down onceย (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 *Notesย 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 theย smooth edge of the cutter). Press it into the doughย firmly onceย 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 toย break the scone with your handsย 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

    Serving: 1scone | Calories: 215kcal | Carbohydrates: 26g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 83mg | Potassium: 96mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2295IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    402 shares

    Comments

      5 from 3 votes (1 rating without comment)

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    1. Rosanne says

      October 06, 2024 at 7:01 am

      5 stars
      Keep coming back to this recipe- a family favorite!

      Reply
      • Monika says

        October 06, 2024 at 10:08 am

        That's great to know! Thank you for your feedback:)

        Reply
    2. Ibi says

      December 31, 2023 at 2:03 pm

      5 stars
      Excellent light and fluffy scones these turn out.. didnโ€™t have buttermilk so added 1 tbsp lemon juice to 5 tbsp of milk.
      Enjoyed them with clotted cream and raspberry jam..

      Reply
      • Monika says

        January 01, 2024 at 11:56 am

        Glad the recipe worked with milk too! Thank you for your feedback:)

        Reply
    3. Carmen says

      June 07, 2019 at 1:41 am

      I would love to try this recipe! It looks yummy. Can I replace the butter with olivr oil?

      Reply
      • Monika says

        June 07, 2019 at 6:56 am

        Thanks! Unfortunately I don't know if it would work, I simply never used oil in scones. Will have to give it a try soon!

        Reply
    4. Kat (The Baking Explorer) says

      June 13, 2017 at 9:34 pm

      These sound brilliant Monika, I love carrot cake and if I can eat it in a scone, even better! Thanks for linking up to #TreatPetite

      Reply
      • Monika says

        June 13, 2017 at 9:44 pm

        Thank you! Will definitely link up my next dessert recipe with #TreatPetite:)

        Reply
    5. Miz Helen says

      June 13, 2017 at 4:07 pm

      We will love your Scones! Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Hope you are having a great day and come back to see us real soon!
      Miz Helen

      Reply
      • Monika says

        June 13, 2017 at 4:27 pm

        Thank you! I'll pop by next week with another recipe. Have a good week:)

        Reply
    6. Liz @ spades, spatulas, and spoons says

      June 12, 2017 at 12:00 am

      I had to look up Skyr, now I will keep an eye out for it at the store. Those scones look delicious and I appreciate the comment that they can be made with whole wheat flour. I've pinned your recipe.

      Reply
      • Monika says

        June 12, 2017 at 6:44 am

        Thank you Liz! I've made them with whole what flour as well (2 tsp baking powder and 1/3 tsp soda) and they were great:)

        Reply
    7. Angela / Only Crumbs Remain says

      June 11, 2017 at 7:48 pm

      I love the sound of these Monika - carrots and walnut sound a fab addition to them! And making them into triagles is such a great idea. Hubby and I have been buying Skyr these past few months too (thanks to you mentioning it in one of your posts) and completely love it!
      Angela x

      Reply
      • Monika says

        June 11, 2017 at 9:04 pm

        Thank you Angela! Really glad to hear you like Skyr:)

        Reply
    8. Jhuls says

      June 11, 2017 at 9:47 am

      I haven't had scones in a long time. These look so delicious! Thanks for co-hosting this week's FF, Monika.

      Reply
      • Monika says

        June 11, 2017 at 11:39 am

        Thanks Jhuls! They are so popular with my family I've had to make them twice since posting them:)

        Reply
    9. Eb Gargano says

      June 10, 2017 at 10:17 am

      YUM! These sound amazing and much more healthy than the jam and clotted cream variety!! Thanks for linking it up to #CookBlogShare ๐Ÿ˜€ Eb x

      Reply
      • Monika says

        June 10, 2017 at 10:55 am

        Thank you! I made them again this morning and used mostly whole wheat flour and they were just as good, and even healthier:)

        Reply
    10. Corina says

      June 09, 2017 at 1:42 pm

      I love the idea of these - carrot cake flavours but in a scone! They sound really tasty and would definitely be something I'd like to try.

      Reply
      • Monika says

        June 09, 2017 at 3:23 pm

        thanks Corina! The whole family liked these so that's a good indication they are a success:)

        Reply
    11. hijackedbytwins says

      June 08, 2017 at 3:00 pm

      Delicious! We love Skyr yogurt and will definitely be adding some next time I make scones x #CookBlogShare

      Reply
      • Monika says

        June 08, 2017 at 4:32 pm

        Thank you Kirsty! Glad to meet another Skyr fan:)

        Reply
    12. jennypaulin says

      June 07, 2017 at 10:13 pm

      ooooh i like the flavour of your scones Monika, and if i modified them (i.e., remove the nuts, add raisins or sultanas instead!) I think my boys would enjoy these. great idea, thanks for sharing x

      Reply
      • Monika says

        June 08, 2017 at 6:49 am

        Thank you! Glad you like this recipe, these scones would be delicious with sultanas:)

        Reply
    13. Balvinder says

      June 07, 2017 at 2:47 pm

      Your recipe just look scrumptious, Monica! Such a great idea to have a dose of vegetables in breakfast.
      I haven't have time to check the recipes today where you used skyr. But can you answer here what is Skyr?

      Reply
      • Monika says

        June 07, 2017 at 3:47 pm

        Thank you! Skyr is a fat free, fermented dairy product, full of protein and other good stuff, it's thick like Greek Yogurt, or maybe a little thicker and tastes sour. I love to add it to cooking or baking or fruit for breakfast:)

        Reply
        • Jenny says

          June 09, 2017 at 5:47 pm

          Hi Monika, I haven't heard of Skyr either. Could I make it myself? I don't think I have seen it here in Germany.

          Reply
          • Monika says

            June 09, 2017 at 7:53 pm

            Hi! I buy my Skyr from Lidl supermarket and it's actually made in Germany by Milbona! Unfortunately I have no idea how to make it.

            Reply
            • Jenny says

              June 09, 2017 at 9:46 pm

              Oh boy, I will have to check it out then!

            • Monika says

              June 09, 2017 at 9:47 pm

              Hope you find it:)

    14. joskitchenlarder says

      June 07, 2017 at 9:07 am

      I absolutely love this recipe Monika! I'm always on the lookout for portable, quick and easy treats as my boys seem to have appetites of entire army. ๐Ÿ™‚ Scones and muffins are always popular and the more goodness I can sneak into them the better. Your recipe does just that plus you can make it as indulgent as you want by adding jam and clotted cream or keep it nice, simple and healthy - maybe just with a touch of butter ๐Ÿ™‚ Pinned!

      Reply
      • Monika says

        June 07, 2017 at 9:54 am

        Thank you Jo! I have 3 boys so I can definitely relate... These scones are great with both sweet and savoury toppings so perfect for any occasion:)

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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