Carrot Raisin Scones
I don’t know if it’s because of Spring or that we’re getting closer to Easter but I can’t get enough of carrots. My youngest LOVES them! I had to start buying the giant bag of baby carrots and put them in the fridge where he could reach them. He called them his anytime snack because I always let him have them anytime he wanted them. I’ve been seeing all the great recipes for carrot cake and thought I wanted to try something different but with the yummy flavor. I thought about muffins I used to get but then decided on a scone!
Scones are great. They’re sort of like a sweet biscuit and very easy to make. There are quite a few ingredients in this recipe but it’s very simple to make and most of them are staples in most kitchens so I bet you’ve got a lot of them already. I debated topping them off with a cream cheese glaze but when I tasted them the buttery flavor was fantastic, I didn’t want to cover that up with more sugar! If you just have to have a cream cheese glaze with your carrot sweets, I don’t blame you, I like the one I used for Strawberries and Cream Scones last month. Now head into the kitchen, pull out your carrots and raisins and get baking! Enjoy.
Carrot Raisin Scones
Ingredients
- 1 cup Greek yogurt
- 1 tsp baking soda
- 1 tsp vanilla
- 4 cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp ginger
- ⅛ tsp nutmeg
- 1 cup of butter cut into pieces and kept VERY cold
- 2 tsp orange zest
- 2 egg beaten
- ½ cup honey
- 1 cup raisins
- ¾ cup carrots shredded
- ¾ cup pecans chopped
- 1 tsbp water
- 2 tbsp granulated sugar
Instructions
- preheat oven to 350 degrees
- lay the shredded carrot on paper towels to dry off the excess moisture
- in a med bowl combine yogurt, baking soda and vanilla
- in a large bowl combine flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg
- add in butter and cut in using a fork or pastry cutter, until it’s the size of little peas
- add in the orange zest and pecans
- beat 1 egg and honey together
- pour the egg mixture and the yogurt mixture into the flour
- add the carrots, and raisins
- mix everything together until all combined, hands work best. You may have to knead a bit, but it will be moist enough
- remove from bowl and place on a slightly floured surface
- form into a loaf shape about 9 inches by 3 inches (this doesn’t have to be exact)
- slice into three equal pieces
- press each piece into about a 1 inch thick circle
- slice each circle into 6 pieces
- place the scones onto a baking sheet
- beat the remaining egg and water together
- brush on the tops and sides of the scones and sprinkle with the the 2 tbsp sugar
- bake for 25 to 30 minutes or until the tops are golden brown
- enjoy!
Nutrition
