Carrot scones recipe

For those who take great pleasure in their culinary experiences, baking is a true source of happiness. It’s more exciting when you discover new flavours to like, even if some of those flavours are ones you’re already acquainted with. Did you know that the delicious carrots that go into carrot cake may be used for other, less traditional desserts? Delicious and adaptable, our carrot scones may be enjoyed for every meal of the day, whether it is breakfast, tea, or dessert. It’s going to be a lot of fun to bake with all the toppings you have at your disposal.

Carrot scones toppings suggestions

To top your scones, whip up some creamy cream cheese frosting, just as you would for a traditional carrot cake or cupcakes. However, handmade lemon curd is a nice change of pace and adds a nice tang to any sweet or savoury dish. Traditional scone toppings include jam and whipped cream, but you may also use fresh fruit in place of the jam. Simple preparations, such as a pat of butter on a warm scone, and a steaming mug of tea or coffee, are sometimes the most enjoyable.

These carrot scones are the perfect treat to bake and enjoy with a hot cup of tea or coffee. Get creative with your toppings and give them a try.

Carrot scones recipe

Source: Gary Dunn

Course: Snacks, Dessert

Cuisine: Global

Difficulty: Easy

Prep time: 15 minutes

Baking Time: 15 minutes

Total time: 30 minutes

Ingredients

• 1 cup sugar

• 1½ cup flour

• 1 tsp baking powder

• 1 tsp ground cinnamon

• 1 tsp vanilla essence

• ¾ cup cooking oil

• ¼ cup seedless raisins

• 1 cup carrots, grated

• 2 eggs, well-beaten

• salt

Method

• Cover raisins with boiling water and let cool. Drain well when cooled.
• Coat raisins with 1 teaspoon of flour.
• Mix the rest of the dry ingredients together and then add the well-beaten eggs.
• Fill greased muffin tins halfway and bake at 190°C for 12-15 minutes.