Am I the only one with a few gnarly bags of carrots in the back of the fridge come spring? Left over from last year’s garden, these tough root veggies have slimy tops and are sprouting white hairs. While they look gross at first, if I chop off the tops and peel the hairy skins, then they can still be put to good use in these carrot ginger scones.
Maybe you’re not dealing with hairy garden carrots, but you have a few carrots going limp in the veggie drawer. Or maybe you have fresh crunchy carrots and you just feel like scones! This recipe is for you either way.
Key Ingredients
Carrots – Hairy, wilting, or fresh & juicy, it doesn’t matter as long as it’s orange.
Ginger – This recipe uses powdered ginger. I would not recommend substituted fresh ginger because it will affect the moisture content.
Butter – This recipe uses salted butter. A lot of scone recipes recommend using chilled butter, or grating frozen butter. This recipe is fine to use room temperature butter. It may not produce a perfectly traditional texture but it will still taste great.
Milk – I use 3.25% because that’s what we keep on hand. Any kind of milk should do, or you could replace it with all cream.
Heavy cream – I used 18%. You could also use whipping cream or coffee cream.
White sugar – Use regular white sugar in the dough.
Cane sugar – This recipe uses cane sugar sprinkled on top of the scones before baking to achieve a sweet crunchy top.
How to make carrot ginger scones
This recipe makes 16 mini scones, or 8 regular sized scones. Scroll down for step-by-step instructions with pictures. To skip straight to the recipe card click here.
1 – Peel and grate 75 grams of carrots. Use the smaller side of the your box grater to grate the carrot finely. (Not the side you would grate cheese on, but the other long side.) Set aside.
2 – Next, whisk together the flour, baking powder, ginger, and white sugar.
3 – Cube the butter.
4 – Rub the butter into the flour using your fingers until it resembles coarse sand.
5 – Add the finely shredded carrot to your mixing bowl.
6 – Incorporate the shredded carrot with your hands or a fork to distribute evenly throughout the flour mixture.
7 – Make a well in the center of the flour mixture and pour in the cream and milk.
8 – Lightly and quickly mix the wet and dry together until the scone dough comes together.
9 – Divide the dough into two evenly shaped balls.
10 – Press each ball into a rough about 1/2 inch thick and cut into 8 equal pieces.
11 – Transfer each scone to a baking tray lined with parchment paper and brush tops with heavy cream.
12 – Sprinkle each scone with cane sugar to create a crunchy topping once scones are baked.
Bake the scones for 15-20 minutes as 350 F and then brew that cup of tea and enjoy. Let me know if you enjoyed these Carrot Ginger Scones in the Comments. What veggies are always left over in your fridge?
Recipe FAQs
How to store carrot ginger scones?
- These scones dry out quickly. Store leftovers in an airtight container for up to three days, or freeze any scones you’re not going to eat right away for up to 3 months.
Do I need to chill the butter?
- Using chilled butter in the dough will give you a more authentic, flaky scone texture. However, I used room temperature butter in this recipe and I still liked how the scones turned out. As long as you don’t use melted butter your scones will still be scone-y.
What if my carrots are moldy?
- While this recipe is all about breathing fresh life into old, stale carrots, if your produce has started to mold then I would discard and not bake with it.
Carrot Ginger Scones
Carrots & ginger pair well together in this delicious tea time treat with a crunchy sugar topping
Ingredients
- All purpose flour (225 g)
- 2 tsp baking powder (10 g)
- Butter (50 g)
- 1/3 cup white sugar
- Finely grated carrot (75 g)
- 50 ml heavy cream, plus a splash to brush tops
- 50 ml milk
- 1/2 tsp ginger
- 1 TB cane sugar to sprinkle on top
Instructions
- Preheat the oven to 350 F and line a baking tray with parchment paper.
- Peel and grate 1 medium sized carrot using the shredding side of a box grater (the other long side with the slightly smaller holes).
- Whisk together the all purpose flour, baking powder, and ginger in a mixing bowl.
- Cut the butter into small cubes and add to the dry ingredients. Using your fingers, rub the butter into the flour mixture until it resembles coarse sand.
- Add the grated carrot and use your fingers to toss until it is evenly distributed througout the butter and flour mixture.
- Make a well in the middle of the bowl and pour in the milk and cream.
- Knead lightly and quickly to bring the dough together.
- For mini scones, divide the dough into two equal sized balls. For regular sized scones do not divide.
- Press the dough(s) into a round with your fingers, then gently use a rolling pin to flatten the rounds out until they are about 1/2 inch thick.
- Using a knife cut each round into 8 even triangles.
- Transfer triangles to a baking tray lined with parchment paper.
- Brush tops with cream and sprinkle generously with cane sugar.
- Bake for 15-20 minutes at 350 F.
Notes
Use the side of your box grater with the smaller holes. This will produce a finer shredded carrot more suited to a dainty scone 😉
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 68Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 72mgCarbohydrates: 12gFiber: 0gSugar: 5gProtein: 1g
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