Carrot Nut Scones
These flavorful carrot nut scones feature warm spices, grated carrots, raisins, and pecans, making them perfect for breakfast, brunch, or a snack, enjoyed warm or cooled.
Ingredients
- 1 3/4 cups all-purpose flour ⓘ
- 1/4 cup honey crunch wheat germ ⓘ
- 1/2 cup firmly-packed light brown sugar ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 1/8 teaspoon ground cinnamon ⓘ
- pinch of ground mace ⓘ
- 1/4 cup unsalted butter, chilled ⓘ
- 1/4 cup plain yogurt ⓘ
- 1 large egg ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 cup grated carrots ⓘ
- 2/3 cup golden raisins ⓘ
- 1/2 cup chopped pecans ⓘ
Instructions
- Preheat oven to 400°F.
- Lightly butter a 10-inch diameter circle in the center of a baking sheet.
- In a large bowl, stir together the flour, wheat germ, brown sugar, baking powder, baking soda, salt, cinnamon, and mace.
- Cut the chilled butter into 1/2 inch cubes and distribute over the flour mixture.
- Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
- In a small bowl, stir together the yogurt, egg, and vanilla extract.
- Add the yogurt mixture to the flour mixture and stir to combine.
- Stir in the grated carrots, golden raisins, and chopped pecans.
- The dough will be sticky.
- Spread the dough into an 8 1/2-inch diameter circle in the center of the prepared baking sheet.
- With a serrated knife, cut into 8 wedges.
- Bake for 19 to 21 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean.
- Remove the baking sheet to a wire rack and cool for 5 minutes.
- With a spatula, transfer the scones to the wire rack to cool.
- Serve warm or cool completely and store in an airtight container in the refrigerator.
- Let them reach room temperature or warm slightly before serving.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. You can substitute the pecans with walnuts or almonds for a different flavor. If you don't have yogurt, sour cream or buttermilk can work as a replacement. Adjust the sweetness by reducing the brown sugar if desired, especially if the carrots are particularly sweet. Use freshly grated carrots for the best results.
Serving Suggestions
These scones are delightful served warm with butter or cream cheese. They pair wonderfully with a cup of tea or coffee for breakfast or a snack. Consider serving them alongside a fruit salad for a refreshing brunch option. For a cozy dessert, enjoy them with a drizzle of honey or maple syrup.
Storage & Reheating
Store leftover scones in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F for about 5-7 minutes until heated through. You can also microwave them for 10-15 seconds, but they may lose some crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Nut Scones contains roughly 413 calories, with 6g protein, 106g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (75% of the Daily Value), vitamin A (49% of the Daily Value), and calcium (40% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1208mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these scones gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for the best texture. The rest of the ingredients should remain unchanged, but check for gluten-free status, especially in the baking powder and wheat germ.
Can I freeze the scones?
Absolutely! You can freeze the shaped, unbaked scones. Just place them on a baking sheet to freeze until solid, then transfer them to a freezer bag. When ready to bake, no need to thaw; just add a few extra minutes to the baking time.
How can I make these scones vegan?
To make these scones vegan, replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based yogurt. Substitute the butter with a vegan butter alternative. These adjustments will maintain the texture and flavor of the scones.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).