An American Carrot Ginger Scones recipe that’s NOT a carrot cake trying to be a scone! Light, buttery, and with warm spices that awaken the carrots.
Carrot Ginger Scones Recipe (Light & Buttery)
Carrot Ginger Scones Recipe
This Carrot Ginger Scones Recipe proves that carrots belong in far more than carrot cake. Light, buttery, and delicately spiced with fresh ginger, these tender scones celebrate the natural sweetness of fresh carrots without becoming overly sweet or cake-like. They are perfect for breakfast, brunch, afternoon tea, or a cozy weekend baking project.
Unlike many carrot scone recipes that resemble muffins in disguise, these are true scones, with flaky layers, crisp golden edges, and a soft interior. Freshly grated carrots add moisture and subtle sweetness, while ginger brightens every bite with just enough warmth to keep you reaching for another.
Serve them warm from the oven with butter, honey, orange marmalade, or a spoonful of homemade jam. Whether you’re hosting afternoon tea or simply looking for a unique seasonal bake, these carrot ginger scones bring together wholesome ingredients and comforting flavors in one beautifully simple recipe.
From My Garden
Sweet carrots are one of the most rewarding vegetables to grow because they become noticeably sweeter after cool autumn nights. Pulling a handful of fresh carrots from the garden has inspired countless recipes in my kitchen, from creamy carrot risotto and hearty soups to these tender carrot ginger scones.
If you don’t grow your own, seek out carrots from a local farmers market when they’re in season. Their sweetness and vibrant color far surpass most grocery store carrots and bring an unmistakable freshness to every bite.
Many of the recipes inspired by my garden eventually found their way into my cookbook, Dirt to Dish, where I share how growing even a small amount of food can transform everyday cooking into something far more memorable.
What Makes These Carrot Ginger Scones Special?
A Real Scone – Not Carrot Cake
The biggest difference is texture. These are buttery, flaky scones with just enough sweetness to let the carrots and ginger shine instead of tasting like dessert.
Fresh Ginger Makes All the Difference
Fresh ginger adds brightness and gentle warmth that powdered ginger simply can’t match.
Perfect for Breakfast or Afternoon Tea
Serve with coffee, tea, homemade preserves or even clotted cream, if you’d like to add a British touch to these American scones.
Ingredients You’ll Need
Carrot Ginger Scones Recipe Uses Ingredients You Probably Already Have
Most scones have similar ingredients, however carrots need a few extra.
- Butter (frozen and grated) – creates flaky, tender layers
- Whole milk – adds richness and moisture
- Thick yogurt – helps create a soft, delicate crumb
- An Egg, making for a softer more fluffy scone texture
- Fresh carrots (grated) – natural sweetness and texture
- Brown sugar – adds warmth and depth of flavor
- Fresh ginger – bright, slightly spicy kick
- All-purpose flour – the base of the scones
- Ground ginger – enhances the spice profile
- Nutmeg – warm, cozy flavor
- Baking powder and baking soda – for lift
- Salt – balances sweetness
For Topping
- Heavy cream – helps create a golden crust
- Coarse sugar – adds a light crunch
- Orange zest (optional) – adds to the color
Tools You’ll Need to Make Carrot Scones
With just a few simple tools, you carrot scones with look as though they came from a bakery.
- Baking sheet pan and parchment paper, for even baking and easy removal
- Box grater for grating frozen butter, carrots and ginger
- Rolling pin to gently roll out the dough to the desired thickness and shape.
- Hand mixer or a pastry cutter to quickly work the cold butter into the flour with little contact from warm hands
- Measuring tools for precise measurements
- Sharp knife for clean-line cuts or a crinkle cutter for for a little extra design when cutting the dough
- Basting brush to brush cream across the top of the scone dough before baking
How To Make Carrot Scones
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a stand mixer or food processor, combine flour, sugar, spices, salt, baking powder, and baking soda.
- Add grated butter and mix until the texture resembles coarse crumbs.
- Stir in grated carrots.
- Add milk and yogurt, mixing just until the dough comes together.
- Transfer dough to a lightly floured surface and shape into a 1-inch thick disk.
- Chill the dough in the refrigerator for 15 minutes.
- Cut into desired shapes using a knife or biscuit cutter.
- Place on baking sheet, brush with heavy cream, and sprinkle with coarse sugar.
- Bake for about 30 minutes, or until golden.
More Scone Recipes to Try
Being married to a Brit has taught me many things about the original British recipes we Americans have adopted, tweaked and love. Making scones has become a weekly bake in my kitchen, and so I’d love to share a few more of my scone recipes with you.
- Nasturtium Leaf Scones – Similar to the flavor of arugula or watercress, the nasturtium leaf makes a delicious savory scone, so let me show you how and why to make them!
- Easy Rustic Lemon Mint Scones are bright in flavor from lemon and mint, rustic in appearance with the help of oat flour and quick to make.
- Tea Time Blueberry Scones plump with fresh blueberries, a buttery oat dough with lemon glaze, for an afternoon tea or ladies gathering.
How To Shape Scones
Shaping scones is flexible and doesn’t require a strict method, here are a few easy options:
- Using a biscuit cutter in a variety of shapes, once the dough is rolled out to about half-inch thickness and chilled
- A cookie cutter can also work, which provides numerous shapes and sizes to fit the occasion.
- Another popular way to shape the scones is to simply place the dough onto the baking sheet and cut it, like you would slice a pie, into triangle shapes before baking
Rustic looking scones taste just as delicious as fancy cut scones, even though we eat first with our eyes (wink), choice is yours.
FAQ
Can you taste the carrots in carrot scones?
Not strongly, they add sweetness and moisture more than flavor.
Can I make carrot scones ahead of time?
Yes! You can prepare the dough and refrigerate it overnight before baking.
Why chill the dough before baking?
Chilling helps the butter stay cold, which creates a better texture and rise.
Can I freeze unbaked scones?
Yes, freeze them after cutting and bake straight from frozen, adding a few extra minutes.
More Carrot Recipes To Love
If you’ve ever planted a few carrot seeds in a pot, or tucked away in your garden, and then experience the excitement of pulling their bright orange fully grown beauty from the dirt, you will understand why I had to create lots more recipes to showcase this lovely vegetable.
- Carrot Yeast Bread, shaped as carrots and served tucked into pumpernickel bread to look like the dirt the carrots grew in.
- Tahini Date Halva Babka with Beets and Carrots, a naturally sweetened twist on traditional babka, swirled with the vibrant colors from the beets and carrots.
- Garden Inspired Creamy Carrot Risotto, shaped into a carrot on each plate with carrot leaves as garnish.
- Moist Carrot Orange Cake, a carrot cake that is all about the vibrant orange carrots and sunny orange zest.
Carrot Ginger Scones Recipe (Light & Buttery)
Equipment
- Rolling Pin
- Baking sheet
Ingredients
- 12 oz Butter frozen and grated
- 1/2 cup Whole milk cold
- 4 tbsp Yogurt thick and cold
- 1 Egg cold
- 1 1/2 cups Carrots grated
- 1/3 cup Brown sugar or unbleached
- 1 tbsp Fresh ginger grated
- 2 1/2 cups All purpose flour extra for dusting
- 1/2 tsp Powdered ginger
- 1/2 tsp Nutmeg
- 1 1/2 tsp Baking powder
- 1 1/2 tsp Baking soda
- 1/2 tsp Salt
- Topping
- 2 tbsp Heavy cream
- 1 tbsp Coarse sugar
- 2 tbsp Orange rinds, optional grated
Instructions
- Preheat the oven to 350. Prepare a parchment-lined baking sheet.
- In a bowl of a stand mixer or food processor, place the all purpose flour, sugar, spices, salt, baking soda and powder and mix. Set aside the dry ingredients.
- In a separate bowl whisk the egg, milk and yogurt together and set in the refrigerator until ready to use.
- Prepare the shredded carrots and ginger with a box grater and set aside.
- In a medium size bowl add the dry ingredients, and with the pastry cutter (or two forks), quickly work in the grated butter until it looks like coarse crumbs. This can also be done with a hand mixer.
- Work in the carrots and the remaining wet ingredients until it comes together into ball. Once the dough forms a ball, transfer to a lightly floured surface and with a rolling pin shape the dough into a round disk, or circle about an inch thick.
- With a bench scraper or wide knife, transfer the dough to a flour dusted cutting board and place dough in the refrigerator to chill for 15-minutes. Chilled scones are easier to shape or cut into the shape you desire.
- Take the dough out of the fridge, and with a pastry cutter, biscuit cutter or simply a sharp knife, cut the scones into the shapes you desire.
- Place the scones on the prepared baking sheet. On the top of the dough, baste heavy cream with a pastry brush, followed by a sprinkle of sugar.
- Bake the scones until they are golden, about 30-minutes. Serve or store in an airtight container.
If you try these carrot scones, I’d love to hear how they turned out. Did you add your own twist? Leave a comment below or save this recipe for later, it’s one you’ll come back to.
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.