Carrot Cake Scones Recipe | Abel & Cole

Carrot Cake Scones

Cooking time
Serves3-6 people
Carrot Cake Scones

The famous cake turned to scone.

12 ratings
layout 1 comment


  • 100g plain white flour
  • 100g wholewheat or spelt flour
  • 3 tsp baking powder
  • 1/4 tsp sea salt
  • 2 tsp mixed spice
  • 2 oranges
  • 3 tbsp raisins
  • 1 large or 2 small carrots, coarsely grated
  • 1 tbsp honey or agave, plus extra to serve
  • 50g cold butter, cut into small cubes
  • 1 egg, to gloss the tops (optional)
  • Mascarpone, to serve
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1. Heat your oven to 200C/Gas 7.
2. Mix the flours, baking powder, salt, mixed spice and the zest of 1 orange. Grate the zest of the other orange into a little dish.
3. Juice both oranges. Add the raisins. Set aside.
4. Fold the carrot into the flour mix. Add the honey/agave and cold butter cubes. Work through the flour using your fingers (as if making pastry).
5. Pour in the raisiny orange juice, bit by bit, till the flour forms a ball that’s a little sticky but not too wet. Not using all the juice? Spoon or sieve the raisins out. Fold them into the dough.
6. Tip the dough out onto a well floured surface. Shape into a 3cm-thick rectangle. Use a round cutter or the rim of a glass to cut out your scones. You should get about 6.
7. Place on greased and floured baking sheet. Brush the tops with whisked egg for a glossy finish.
8. Bake 10-15 mins in the centre of the oven or till golden and cooked through.
9. Fold your reserved orange zest into a little dish of mascarpone. Ripple in a drizzle of honey. Serve with your warm scones.
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Kitchen smells amazing!

More butter please