These carrot cake scones have a lovely gentle spice, with a lightly spiced buttercream frosting, and are moist and delicious. Plus they're secretly healthy!
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There are many differences in traditions I have come across since moving to the US, but one I have yet to fully understand is the carrot cake for Easter. My only logical thought was Easter bunny -> carrot -> carrot cake but I still don't know if that's right.
However it did spark me thinking about variations on the theme, like the carrot cake energy bites I made and we all loved.
Another one I managed to try out was carrot cake scones and these have also become a favorite. In fact we got through these in no time which is always a good sign. My toddler son devoured them and asked for more, even.
True, having a bit of frosting on them helps with that these days, but I am fairly sure he liked the scone itself too. And what’s not to love about a delicious, soft scone that’s gently spiced, especially one that’s secretly pretty healthy?
What makes these carrot cake scones healthier?
- They are packed with carrots;
- Dates are the natural sweetener (there's no refined sugar);
- They're made with part whole wheat flour;
- You only need a tiny amount of fat (I used coconut oil but can also use butter).
Yet even still, these scones are moist and flavorful. You would hardly know they had so many good things in there. Even the little bit frosting is sweetened with maple syrup to be that bit better for you. You can skip that if you prefer, but it does round them off deliciously.
How to make carrot cake scones
If you weren’t won over by the healthiness, these carrot cake scones are also easy to make.
I used my trusty throw-things-in-the-food-processor method with these, as I have with some other scones, and it certainly worked in making them less labor-intensive. But, the good bit is they still come out with a lovely texture.
The key, as with I think all scones, is just to not over-work them so only pulse to combine the mixture in the last stages then pat it flat on a surface to cut it rather than any more intensive mixing or rolling. This is a relatively soft mixture as well, but that's part of what makes lovely moist scones.
I love using spices in lots of things anyway, as you might have noticed, but the undertone of cinnamon, nutmeg and allspice in these carrot cake scones makes them somehow more comforting. I suspect the frosting helps on that one too, which seemed only right to add given the carrot cake inspiration.
While there are some things about these carrot cake scones that might make them more fit with the colder months, like the fact they are gently spiced, that hasn't stopped me making these any time of year.
Being quick and easy to make too is, hopefully, the last push you need to give them a try because really, you should. And soon, because these are worth having in your life.
Like scones? Try these!
- Classic British scones
- Hawaij coffee scones
- Cranberry orange scones
- Gingerbread scones
- Raspberry scones
- Plus get more snack recipes, both sweet and savory, in the archives.
Tools to make these scones
I'd recommend using a Silicone Baking Mat on top of a Half Baking Sheet to make these (affiliate links).
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Carrot cake scones
Ingredients
- 2 oz Medjool dates pitted weight - if using other dates, you may want to soak in hot water for 10min
- ½ cup whole wheat flour wholemeal flour
- ½ cup all purpose flour plain flour
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon salt
- 3 tablespoon coconut oil
- 5 oz carrot 1 medium-large
- 1 teaspoon vanilla
- 1 egg
For frosting (optional)
- 3 tablespoon cream cheese
- 2 teaspoon maple syrup
- 2 teaspoon Greek yogurt
- ¼ teaspoon cinnamon
Instructions
- Preheat to 425F/210C and line or grease a baking sheet.
- Roughly break up the dates and put them in the food processor with the flours, baking powder and spices (whole wheat flour, plain flour, baking powder, cinnamon, nutmeg, allspice and salt).
- Blend until the dates are pretty well broken up and mixed through.
- Melt the coconut oil and allow to cool slightly if hot. Grate the carrot finely then add the coconut oil, carrot, vanilla and egg to the food processor and pulse until everything is combined. Try not to overmix.
- Turn the mixture out onto a lightly floured surface and gently pat to flatten it into a circle or square around ¾in/2cm thick then cut into triangles/squares/rectangles as you prefer - I got 6 large scones from the mix but you could get a few more if smaller.
- Carefully transfer the cut scones to the prepared baking sheet and bake for approx 12min until turning slightly brown around the edges.
- Allow to cool completely before adding the frosting, if using - mix together the frosting ingredients and beat until as smooth as possible. Pipe over the scones.
Video
Notes
Nutrition
Try these other biscuit and scone recipes:
- Breakfast Biscuits by Sid's Sea Palm Cooking
- Cheesy Garlic Jalapeno Drop Biscuits by Jonesin' For Taste
- Chipas by A Day in the Life on the Farm
- Gruyère Prosciutto Scones by Karen's Kitchen Stories
- Lemon Blueberry Biscuits by Jolene's Recipe Journal
- Orange Pecan Biscuits by Palatable Pastime
- Sour Cream & Chive Jumbo Biscuits by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Spiced Pumpkin Scones by The Redhead Baker
- Very Cinnamon Scones by Hardly A Goddess
This recipe was originally shared in April 2016 and has been updated primarily with new photos.
Lorri says
There is no mention of carrots in this recipe! How much carrot do you add?
Caroline's Cooking says
It's in there! You use around 5oz/140g of carrot, finely grated and you add it in step 4, along with the egg and coconut oil.
Shel says
Hello Caroline, do you have recommendations on how to incorporate the dates without a food processor? (Mine just broke, alas!)
Caroline's Cooking says
Oh dear! So I would suggest using medjool dates if you can as they tend to be softer, then chop them up pretty small. Then typically I'd say soak with the liquid you are adding, but since here that's just the egg, I'd maybe lightly beat the egg and then mix the date pieces in and let it sit a couple minutes, then try to mash the bits a little to break them up, While it wouldn't be quite the same with little chunks of date, they will still be tasty if that's what you end up with!
Sue Lau says
I'm thinking it is popular for Easter because that's when the first garden carrots are coming in down south. But I love the flavors any time of year! Thanks for baking with us.
Caroline's Cooking says
I can see that. Either way, I agree I'd eat both carrot cake and these scones any time!
Jolene says
Love that you made a healthier version, and using dates for the sweetener is such a great idea!
Caroline's Cooking says
Thanks, it makes me feel a bit better about having more than one 🙂 And I do love using dates in baking.
Veneta says
I don't do dates as they don't agree with me. What could I sub for them? Raisins?
Caroline's Cooking says
Yes, I think raisins should work if you pre-soak them a little bit to soften them. I don't think they are quite as sweet, which is part of the role of the dates here, so you may want to add a little sweetened (sugar or maples syrup - probably only a tablespoon at most) if you prefer a little sweeter.
Barrie Mooney says
I love the video! I am so glad your dough looked wet- Some recipes say it's crumbly- I love carrot, so these are happening in my house!
Caroline's Cooking says
Thanks, hope you enjoy! I always grew up with relatively moist scones, plus there are a little different ingredient-wise, but I love the end result. Hope you do too!
Karen says
These sound delicious, and I'm pretty sure you're right about the association of carrot cake with Easter.
Caroline's Cooking says
Thanks, and I guess good to know re Easter!
Cynthia says
My sister LOVES scones but I've never been able to find a healthy version of them to make for her and you have totally answered my prayers with this recipe! I can't wait to try it out and I think that it'll go great with the sweet potato cake recipe I shared on FF this week. I love that you chose to sweeten it with dates too 🙂 I just got some the other day and I've been addicted!
Caroline's Cooking says
Thanks Cynthia, I hope you and she like this recipe - we are all big fans here! I must take a look at your sweet potato cake as well!
Rami @ Tasteaholics says
Those scones looks delish! Nice pictures by the way! Pinned
Michelle @ Giraffes Can Bake says
These look absolutely perfect Caroline - two awesome things in one, you can't go wrong!
Pinning and sharing for sure!
Caroline's Cooking says
Thanks so much Michelle, glad you agree and kind words from a baking expert like yourself 🙂
Ronda says
I love scones but to be able to eat carrot cake for breakfast really speaks to me. 🙂 This is a must try at my house.
Caroline's Cooking says
Take whatever excuse you can 🙂 Hope you enjoy, Ronda!
Joy @ Joy Love Food says
I love scones and I love carrot cake, so I am really loving these scones, they sound wonderful and it's great that they are full of healthy ingredients too!
Caroline's Cooking says
Thanks Joy, they're a great way to combine the best of two tasty things in a fairly healthy way.