Carrot Cake Scones

I have a lovely friend who enjoys carrots and hummus. On hot summer days, I share a bag with her. We sit outside of her coffeeshop or on a plush couch with a fan nearby. We dip carrot sticks or chips into a tub of creamy hummus. I just  now finished talking to her on the phone. We laughed, while also lamenting the tiny annoyances that make up our lives.

And then I have another friend. One I’ve known since I was thirteen. She has chickens! And she’s about to have her first baby. Ryan and I drove to Dallas to visit her and her husband last weekend. We ate grilled peaches with scoops of bluebell icecream and then we talked about our old friends-where they are and what they do now.

Do you see that beautiful blossom in the first picture? An old friend from college makes those gorgeous blooms. We’ve been chatting about our mutual involvement in the wedding world (her blossoms, my cakes) and I couldn’t have been more impressed by her product. You should visit her. Whether you’re the marrying sort or not.

And then I have this person–my partner–and we find ways to love each other more everyday. I think, at times, I make him crazy. With my insecurities. My weaknesses. And my constant opinions. But he still takes me on hikes and buys me vegan cornbread. He speaks of my beauty with gentleness, and it’s he I sit with, late at night, when I’m most scared of the world.

When we got married, Ryan and I ate carrot cake at our reception. I just got a call from a bride a few hours ago. A bride in need of a wedding cake in less than 48 hours. Bless her tears.  And so I’ll make her one tomorrow because I can still taste my own wedding cake if I close my eyes. It was spicy and moist and sweet. And I shared it with the person I most deeply love.

So these carrot cake scones are in honor of friends and lovers. Of brides and new babies. Of carrots and chickens. They are just slightly sweet and packed with shredded carrots and plump raisins. Sprinkled with cinnamon sugar, these carrot cake scones go well with a morning cup of coffee or tea. Enjoy them. Share them.

Carrot Cake Scones

2 cups all-purpose flour
1/4 cup granulated sugar
1/2 TBSP baking powder
1/2 tsp salt
1 stick butter, cut into 16 pieces and chilled
1 egg, beaten
1/4 cup milk
1/3 cup raisins
1/3 cup packed and drained shredded carrots*

1. Preheat oven to 400 degrees Farenheit. Line a baking sheet with parchment paper.

2. In a deep bowl, combine flour, sugar, baking powder, and salt. Add the cut and chilled butter pieces and toss until coated with flour.

3. Using two forks, or a pastry cutter, or your fingers, cut the butter into the flour until the butter is size of very small peas.

4. Mix together the milk and egg. Pour over the flour mixture and stir just slightly. Add carrots and raisins. Stir until the mass holds together. Don’t overmix. Dough will be sticky.

5. Gently pat the dough into an 8 or 10 inch circle on your prepared baking sheet. With a large knife, cut this circle into eight wedges (don’t seperate).

6. Place baking sheet into preheated oven and cook for 10 minutes. Remove from oven and cut through the wedges, separating them by an inch. Return to oven and continue baking until golden brown. Sprinkle with a mixture of cinnamon and sugar once removed from the oven.

*Press and drain carrots as much as possible. Makes for a firmer scone.

Monet

Anecdotes and Apple Cores

44 thoughts on “Carrot Cake Scones”

  2. Vicki

    Lovely, Monet. So good to see you among the living, and living life. Babies. Whether yours or another’s. Written on something given to me after my son was born and my husband died within 24 hours of each other: “Babies are God’s way of saying the world must go on.” And so they are. And we will eat cake. And scones. And find joy. May God pour blessings over you with loving, reckless abandon.

  3. Julia {The Roasted Root}

    This is such a wonderful post! Very thoughtful and from the heart! Your scones look delicious and I want to try the recipe! Good luck on making the carrot wedding cake – I could eat carrot cake every day of my life, it’s so tasty!

  4. Annie

    Carrot cake + scones = genius! And we are lucky gals to have such understanding husbands because I too drive Greg crazy and he keeps coming back for more. I don’t get it. Have a great time preparing that bride’s cake!

  5. Jeanne

    Carrot cake is one of my favorites. What a brilliant and delicious idea to turn it into scones! Such a sweet and heartfelt post. I bet that carrot wedding cake will be just fabulous!

  6. Leah @ Why Deprive?

    I love your stories Monet, and I’m so glad you have such amazing people in your life. They are very lucky to have you.

    These scones sound delicious. I love carrot cake, it’s always been one of my favorites.

  11. Rachel @ My Naturally Frugal Family

    Such a beautiful post Monet.

    My children and I love scones, blueberry is the current favorite, but I can see them digging on carrot.

    Your friends flower caught my eye right away in that first picture, you both are quite talented.

    Enjoy the cake making today and continue to spread your lovely spirit.

  12. Hope

    I haven’t had carrot cake in ages–it’s now a toss-up, do I make cake or these scones? 🙂 Just lovely, as always. Happy weekend, friend!

  14. Colleen, The Smart Cookie Cook

    For a second, I thought you said, “I have a lovely friend who enjoys carrot CAKE and hummus. On hot summer days, I share a bag with her.” And I was like, gross! But then I realized you said carrots 🙂 Scones really don’t excite me, but this is a whole different story. I’ve never seen carrot cake scones before, and that just sounds amazing!

  15. Wendy Irene

    I feel so often that you and I are floating around in the universe on the same wave length. Right before I started to read your blog I just finished having a serving of baby carrots and roasted red pepper hummus. A week ago I bought carrot cake cupcakes for my husband’s birthday party, and I’ve been thinking about them ever since. The pictures you shared of your scones are beautiful! I love the rustic wood table in the first picture. Have a beautiful Friday and weekend! Happy cake baking 🙂

  17. Gina

    I’m sure she is going to savor every bite of that cake, knowing you were able to help her out in such a bind. I like your idea here with the scones and how did you know I enjoy carrots and hummus. That flower is super cute too. I still vote for you exploring your options in France! Enjoy your weekend.
    -Gina-

  20. Maranda

    I love your new site!! I’ve been out of the blogging world since the baby has been keeping me so busy but I’m hoping I’m back. I’ve missed reading your stories.

    Your cakes are lovely and these scones look fabulous! I love, love, LOVE carrot cake. Yum! Thank you for sharing these scones. These look like the perfect start to anyone’s morning. Mmmmm….

  22. Sammie

    oh my goodness Monet!! I absolutely adore your carrot cake scones!! Those look soooo good!! And great idea with the cinnamon on top!

  24. Nami | Just One Cookbook

    Hi Monet! These carrot cake scones sounds very unique and delicious! The flower is very pretty and such a nice place to take pictures…. I’m a huge fan of scones (more than muffins and cupcakes) and I’d love to have this for tomorrow breakfast. Your carrot cake must be really delicious!

  25. Brian @ A Thought For Food

    First off, you’ve just combined my two favorite things (well, I may also need to include some kind of cream cheese frosting ;-)).But you know how much I adore scones. This looks fabulous.

    I love the way you express your relationship with Ryan on here. You sound like the perfect partner… and I’m sure he doesn’t mind your insecurities 🙂

  26. foodwanderings

    Aww this is the sweetest post I have read in awhile Monet. Really touchingly gentle. Your carrots scones look lovely and you are so wonderful to come to this bride’s rescue.

  27. Ilke

    You are a life saver for that bride and I am sure for many who tasted your cakes, muffins and breads baked with love.

    Hope you are doing great 🙂 Hugs, Ilke

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  33. Anne

    In the recipe’s instructions, you say “Return to oven and continue baking until golden brown.” About how long does that take? Another 10 minutes? That would be my guess, but I’d like to know what worked for you. Thanks.

  35. Morris

    I just made these for my little family this morning. Such a delightful way to start our morning. Now I think we will take the leftovers to my grandma.

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