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!
You may remember when I shared my no-bake carrot cake energy bites before Easter, I mentioned I had been considering trying other carrot cake-inspired things at the time. Well there are still other ideas whirring around in my mind but one I managed to try out was carrot cake scones and these were definitely an idea that worked. 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?
These carrot cake scones are packed with carrots, use dates as a natural sweetener, are part whole wheat flour and use coconut oil as the fat. Yet 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 know you might almost call them good for you rather than just a healthier treat. I’ll let you decide, but either way there’s no denying they’re delicious.
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 other scones, and it certainly worked in making them less labor-intensive to make but 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.
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, personally I think we’ll find any excuse to make them as they are both so tasty and nice being pretty healthy. 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.
Easy to make and with a tasty gentle spice, these scones are secretly pretty healthy too.
- 2 oz Medjool dates 57g, pitted - if using other dates, you may want to soak in hot water for 10min
- 1/2 cup whole wheat flour 62g wholemeal flour
- 1/2 cup all purpose flour 65g plain flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp salt
- 3 tbsp coconut oil
- 5 oz carrot 140g, 1 medium-large
- 1 tsp vanilla
- 1 egg
- 3 tbsp cream cheese
- 2 tsp maple syrup
- 2 tsp Greek yogurt
- 1/4 tsp cinnamon
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 3/4in/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.