Carrot Ginger Scones

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Carrot ginger scones are a delightful twist on the classic scone recipe. The combination of sweet carrots and zesty ginger creates a unique flavor profile that is both refreshing and comforting. These scones are perfect for breakfast or as a snack with a cup of tea. They are easy to make and require simple ingredients, making them a great option for a quick and satisfying treat.

Keywords: carrot, ginger, scones, recipe, breakfast.

Carrot ginger scones recipe details

Carrot ginger scones recipe, recipe Rating: 4.6
Number of votes:106

A scone recipe which uses carrot puree.
Ready in: 1 hour 2 mins

Ingredients

Serves: 8

• 4 medium carrots, sliced 1/4-inch thick (about 1/2 pound)
• 2 1/2 cups water
• 1/4-inch slice fresh ginger root (the size a garlic clove)
• 1/4 teaspoon salt
• 1 tablespoon butter
• 4 tablespoons heavy cream
• 4 tablespoons sugar
• 2 cups all-purpose flour, plus 1/4 cup for rolling
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 tablespoons sugar
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 cup heavy cream or milk
• 1 egg
• 1 teaspoon vanilla extract
• 6 tablespoons butter, chilled and cubed
• 1/3 cup dark chocolate chips

Preparation method

Prep: 40 mins | Cook: 22 mins

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, combine carrots with water, ginger, and salt. Simmer for 30 minutes or until carrots are fork tender. Drain and mash carrots (or puree with food processor) with butter, cream, and sugar until smooth.
3. In a bowl, combine flour, powder, salt, sugar, and spices with a fork.
4. In a smaller bowl, mix cream, egg, and vanilla.
5. Cut butter into flour until it resembles a coarse meal.
6. Add 1/2 cup of the carrot puree and chocolate chips into flour mixture until combined. Next, combine wet ingredients to flour mixture until a dough forms.
7. Sprinkle reserved flour onto working surface and knead until dough is stable.
8. Roll dough out into a 9-inch round, about a 1/4-inch thick. Using a 2-inch biscuit cutter, stamp out scones. Do the same with leftover dough scraps, but work gently. Brush scones with melted butter or eggwash.
9. Bake in the preheated oven for 22 minutes.