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Carrot Cake Scones

March, 2023

Carrot Cake Scones

With Easter around the corner, this Easter inspired recipe combines the flavours of a hot cross bun and a carrot cake to make a delicious snack. 

Carrot Cake Scones

Makes 8


  • 2 cups plain flour

  • 2 tsp baking powder

  • 2 tablespoon castor sugar

  • 1 tsp ground cinnamon

  • Pinch of ground nutmeg

  • 50g butter (cold), cut into cubes

  • 1/3 cup dried currants

  • 1/2 cup pecans (or walnuts), chopped into small pieces

  • 1 medium carrot, coarsely grated

  • 1 tsp vanilla extract

  • 1/2 cup milk of choice

  • Butter, clotted cream or Greek yoghurt to serve


  1. Pre-heat oven to 200°c (390 F)

  2. Add flour, baking powder, sugar, cinnamon and nutmeg into a medium size mixing bowl and mix to combine

  3. Add the butter and rub using fingertips until the mixture resembles breadcrumbs

  4. Mix in the currants and pecans

  5. Make a well in the dry mix, then add the vanilla, milk and carrot. Combine using a butter knife - it will seem wet at first, keep mixing but be careful not to overmix.

  6. Sprinkle some flour onto a work surface and turn out the dough. Fold the dough over 3-4 times until it is a little smoother then pat down into a round about 2-3cm deep

  7. Using a sharp knife cut into 8 triangles (like cutting a pizza)

  8. Place each scone onto a baking tray lined with baking paper, with space in between each scone

  9. Bake for 20-25 minutes until risen and golden brown on top

  10. Serve with topping of choice

Note the scones can be frozen once cool. Defrost and then freshen up for a few minutes in an oven at low heat (160°c) or for 45 seconds to 1 minute in the microwave.

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