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Carrot cake scones

Serves   6
Prep time: 15 mins
Cooking time: 25 mins

Nothing's more delicious than carrot cake, except for these carrot cake scones! Cosy up with a cuppa and enjoy these scrumptious morsels – warning, they won’t last long. 

  • Baking
carrot-cake-scones

Ingredients

Method

  • 2 cups self raising flour 
  • ¼ cup soft brown sugar 
  • 2 tsp ground cinnamon
  • 1 tsp mixed spice 
  • ½ tsp ground ginger 
  • 100g cold butter, cubed
  • ¼ cup walnut or pecan pieces, plus extra for garnish 
  • 1 large carrot, peeled and grated
  • ¼ cup milk
  • 2 Tbsp caster sugar
  • 100g cream cheese, room temperature 
  • ½ cup icing sugar 
  • 1 tsp vanilla extract
 
  1. Preheat your oven to 210 degrees celsius. In a bowl or food processor, combine the flour, brown sugar, cinnamon, mixed spice and ginger. Pulse to combine or mix well. 
  2. Add the butter and pulse or rub into the flour mixture until it reaches a sandy consistency. Add the walnut pieces, grated carrot and ¼ cup milk to the dry mixture, and process or stir until a soft dough forms (adding more milk if needed). Tip out onto a floured surface, and use your hands to bring together. Shape into a flattened circle around 2-3cm thick. 
  3. Cut the dough into wedges with a sharp knife, and carefully place onto a lined baking tray. Brush with milk and sprinkle with the caster sugar, then place into the oven and bake for 15-20 minutes or until firm to the touch and lightly golden brown. Remove and set aside to cool. 
  4. To make the frosting, mix together the cream cheese, icing sugar and vanilla and beat until smooth. Spread over the cooled scones, then sprinkle with pecan pieces.
  5. Serve or keep in an airtight container in a cool, dark place for up to 2 days.