These nutritious savoury carrot scones with walnuts can be paired with both sweet and savoury ingredients, making them a delicious and versatile snack.
Scones are one of the most versatile snacks I know and today I am going to show you how to make healthy, delicious carrot scones with walnuts.
Scones are very simple to make and this recipe is no exception. These carrot walnut scones come together in less than 30 minutes including preparation. Considering they are made from scratch, in my books that’s a pretty quick and easy snack. Not only that, they are healthy and can easily be frozen and enjoyed later. (The proportions used in the recipe yield approximately 15 scones).
How to make carrot scones
Although the recipe is quick and simple there is one thing you need to keep in mind. It is important not to knead the dough for too long or the scones won’t be as fluffy. Once the ingredients are well combined all you need to do is transfer the dough onto a floured surface, flatten it a little and cut out the scones.
Resist the temptation of getting rid of the lumps in the dough! I made my scones triangular because I didn’t want any leftover dough (as you would inevitably get with round scones). This would then have to be combined and turned into another scone – more kneading means a less fluffy scone.
Do I have to use Skyr in this carrot scones recipe
No, you don’t. You can use quark or thick yogurt. Ever since I discovered Skyr a few months ago I have developed a habit of using it wherever possible. (See my Low Fat Mushroom Chicken, Cauliflower Pomegranate Salad with Yogurt Dressing, or Butternut Squash Vegetarian Chilli). I felt that Skyr would be ideal in this healthy scones recipe, too.
These scones are fabulously light and fluffy on the inside and crispy on the outside. I suspect Skyr had something to do with that. Skyr is fat free, full of protein and if you have never tasted it I strongly recommend you do. It is delicious!
Traditional scones are semi sweet and are often enjoyed with jam and clotted cream – this really makes a luxurious snack! These savoury scones are a little different. The addition of the carrot and walnuts, as well as using a minimal amount of sugar, makes these scones suitable for pairing with both sweet and savoury ingredients.
These walnut scones work equally well as a sweet snack (with a dollop of honey or marmalade), with cream cheese for breakfast, as a mid-morning snack, or with a bowl of hearty soup. Also delicious with ham or salami. They also make a fantastic stand alone snack, perfect as a healthy lunchbox idea.
More savoury scones recipes
Check out also this collection of 18 healthy, easy vegetable breakfast recipes.
Carrot Scones with Walnuts
- 280 g self-raising flour
- 1 teaspoon baking powder
- 1/3 teaspoon baking soda
- 80 g butter cold, cubed
- 1 egg
- 3 heaped tablespoons Skyr/thick yogurt
- 1.5 tablespoon sugar
- 120 g carrot peeled, finely grated
- 70 g walnuts chopped
- 2/3 teaspoon ground ginger
- 1/3 teaspoon nutmeg
- Preheat the oven to 425F/ 220 C/ gas mark 7. Line a baking tray with parchment paper. Set aside.
- In a large bowl combine the flour, baking powder, soda, sugar, ginger and nutmeg. Stir thoroughly using a fork or whisk.
- Add the butter and using your fingertips rub together with the flour mixture to obtain a crumb-like texture. Set aside.
- Whisk together the egg and Skyr/yogurt until the mixture is smooth. Add the carrot and walnuts and stir thoroughly.
- Add the carrot mixture to the flour mixture and stir using a wooden spoon. Finish off by folding any remaining flour mixture into the dough so that all the ingredients are combined but the dough is still very lumpy and sticky - do this by kneading very lightly, not pressing too much. Scrape off any batter that's sticking to your hands and combine with the dough.
- Turn the dough onto a lightly floured surface and press gently to flatten it until it's roughly 2-3 cm thick. Do NOT knead (even if you are tempted to!). Using a knife cut out triangles by pressing down firmly (rather than slicing back and forth).
- Using a spatula transfer the triangles onto the baking tray (you may have to do this in 2 batches - best not to overcrowd the tray) and bake for 15 minutes.
- Remove from the oven and place on a wire rack to cool. Enjoy warm or cold. Once they are completely cooled you can wrap them in foil (individually) or place in a paper bag and freeze. Yields 10-12 scones.
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Treat Petite, Wow Me Wednesday, Bake of the Week, hosted by Mummy Mishaps and Casa Costello, Friday Feature, Foodie Friday & Everything Else, Brilliant Blog Posts, Thrifty Thursday, Thursday Favorites.