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Carrot Raisin Scones
Carrot Raisin Scones are a delicious spring time treat for breakfast, brunch or just a snack through out the day!
Course
Breakfast
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
18
Calories
316
kcal
Author
Aubrey Cota
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
Calories:
316
kcal
|
Carbohydrates:
44
g
|
Protein:
5
g
|
Fat:
14
g
|
Saturated Fat:
6
g
|
Cholesterol:
45
mg
|
Sodium:
307
mg
|
Potassium:
216
mg
|
Fiber:
1
g
|
Sugar:
15
g
|
Vitamin A:
1235
IU
|
Vitamin C:
1.1
mg
|
Calcium:
54
mg
|
Iron:
1.8
mg