While some people could take or leave a scone from the bakery, I don’t think anyone could pass up Carrot Cake Scones! This is a bright, tasty recipe to try on a Sunday morning.
Just imagine one of these soft, cakey scones sitting on your kitchen counter. Serve it warmed slightly, beside yogurt and fresh fruit or an omelet, and you will be off to a good start!
Carrot Cake Scones
Adapted from this recipe by Tasty Kitchen
- 1 1/2 cup all purpose flour
- 1 1/2 cup whole wheat flour
- 1/2 cup white sugar
- 1 tsp cinnamon
- 1 tbs baking powder
- 1/2 tsp baking soda
- 1 tsp citrus zest
- 1/4 cup butter
- 1/4 cup yogurt
- 1 tsp vanilla
- 1 egg
- 3/4 cup milk (fat free or non-dairy)
- 1 cup shredded carrots
- 1/2 cup raisins
In a mixer or large bowl, combine flour, sugar, cinnamon, baking powder, baking soda, and zest. Cut in butter with mixer or by hand, until mixture has small crumbs. In a small bowl, whisk together yogurt, vanilla, egg, and milk. Make a well in the center of the dry ingredients, and slowly pour in the wet ingredients. Stir slowly to mix, then fold in carrots and raisins. Stir until just combined.
Lightly flour a surface, then turn the dough out onto it. Carefully roll or press the dough until it is approx. 1 1/2″ thick. Cut out scones (use pizza or cookie cutter) and place onto a parchment lined baking sheet. Bake at 400°F for 10-15 minutes. Store scones wrapped in a clean kitchen towel or paper towel.
I have to tell you that the first time I tried to make these scones, I free-styled.
This was the result.
So, I called upon the wealth of recipes available on the webs, and found exactly what I wanted to make, plus or minus a few calories. Tasty Kitchen served the carrot cake scone with a smear of cream cheese frosting on top. Genius.
I want to health-up my baked goods though, so cream cheese isn’t on the agenda. To save some fat and calories, I replaced buttermilk with fat free. I also cut the butter in half by adding fat free yogurt instead. To spare some sugar, I reduced the recipe from 2/3 c to 1/2 c.
I promise, you won’t taste any reduction in flavor though. After cutting all those calories, maybe you could afford a smear of frosting after all.
How do you cut calories when you bake?
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Mmm – want to send one of those my way?? I sometimes try to swap (or halve) butter and oils with pumpkin, applesauce and bananas when I bake. But usually when I’m baking, I just bake it as is knowing that it’s a once-in-a-while type of thing
I tend to just leave recipes the way they are-I’m pretty big on enjoying sweets for what they are. That said, these scones look really tasty. Love carrot cake! Thanks (again!) for sharing.
These look great! You could probably reduce the sugar even more without too much of an effect. I think instead of the smear of cream cheese frosting, some high quality white chocolate chips added into the batter would be specatacular. I did that with carrot cake cookies that I made once, and it was like having a slice of carrot cake that was transportable and way less messy
Can’t wait to try these!
I wouldn’t have thought about adding white chocolate chips into something like this – but I bet you’re right, it would be good!