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!
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 other scones, and it certainly worked in making them less labor-intensive to make but they still come out with a lovely texture.
See how they come together in the short video:
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.
Easy to make and with a tasty gentle spice, these carrot cake 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.
Note - I used around half of the frosting in the photos here, so if you want it light just make around half. Or if you think this looks a bit short on frosting, don't worry, you'll have more!
Sharing as part of Baking Bloggers where this month’s theme is Biscuits and Scones:
- Blueberry Drop Scones by Simply Inspired Meals
- Breakfast Biscuits by Sid’s Sea Palm Cooking
- Carrot Cake Scones by Caroline’s Cooking
- Cheesy Garlic Jalapeno Drop Biscuits by Jonesin’ For Taste
- Chipa Argolla by Sneha’s Recipe
- 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
Try these other healthier scones and sweet treats:
This recipe was originally shared in April 2016 and has been updated primarily with new photos.
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