Spiced Carrot Cake Scones
These mini scones are made with whole wheat flour and Greek yogurt for a more nutritious spin on the classic breakfast treat. With shredded carrots, nuts, raisins, and spices, they are reminiscent of carrot cake.
Spiced Carrot Cake Scones
This recipe will spice up your breakfast routine
Shredded carrots, nuts, raisins, and spices lend the flavors of your favorite carrot cake to these delightful mini scones. And, they’re made with whole wheat flour and Greek yogurt for a more nutritious spin on the classic breakfast treat.
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Yield: 16 scones
Ingredients
- 2 cups whole wheat flour (see note below)
- 1 cup old-fashioned oats
- 3 tablespoons sugar (or sweetener of your choice)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- 1 cup shredded carrots
- ½ cup chopped pecans
- ½ cup raisins
- ½ cup Greek yogurt
- 1 egg
- ½ cup plus 2 tablespoons heavy cream (see note below)
Directions
- Preheat oven to 425 degrees
- Line two baking sheets with parchment paper. Set aside.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add flour, oats, sugar, baking powder, salt, cinnamon, ginger, and nutmeg. Mix on low speed with hand mixer or stand mixer until well combined.
- Add carrots, pecans, raisins, Greek yogurt, egg, and ½ cup heavy cream to the bowl. Mix on medium speed until a soft dough forms, about one minute.
- Place dough on a lightly floured surface and turn and knead four to five times.
- Divide dough into two equal portions. Form each portion into a circle about an inch thick. Slice each circle into eight wedges, for a total of 16 wedges.
- Place the scones about two inches apart on the prepared baking sheets. Brush scones with the remaining two tablespoons of heavy cream and sprinkle tops of scones with more sugar, if desired. Alternately, you can brush the tops of the scones with an egg wash (1 egg beaten with 1 tablespoon of water).
- Bake the scones for 10-15 minutes. Let cool on a cooling rack before serving.
Notes
For this recipe, it’s best to measure the whole wheat flour using a kitchen scale if you have one; 2 cups whole wheat flour = 226 grams. Feel free to substitute all-purpose flour for the whole wheat flour; the weight measurement will be different: 2 cups all-purpose flour = 240 grams. The scones will still turn out nicely if you don’t have a kitchen scale to measure by weight.
You can substitute the heavy cream for half and half or the milk of your choice, but note that the heavy cream lends fluffiness and flavor to the scones.
Tip: Try adding ½ cup unsweetened coconut flakes to the scones—it’s delicious!
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