Carrot Raisin Ginger Scones

You all know my love for carrot cake.....I've loved it since I am a kid, with cream cheese icing please.

It is still my number one for celebrations like birthdays and anniversaries.
But I rarely see it on restaurant menus anymore.....nowadays it's all about olive oil cakes with cardamom and citrus or basil strawberry shortcakes with mascarpone icing.
I guess we live in a fancy cake age. Whatever happened to flourless chocolate tart? (I was never a fan anyway, too rich for me).

I decided to make scones in the style of carrot cake. Instead of coconut, I added in crystalized ginger.

These were SO GOOD!

Carrot Raisin Scones:

2 cups all-purpose flour
1/2 cup light brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp allspice
1 tsp cinnamon
1/4 tsp. salt
1/2 cup cold butter (one stick), cut into chunks or grated on a box grater
3/4 cup plain yogurt
1/4 cup whole milk or heavy cream
1 large egg
1 tsp. vanilla
zest of an orange
1/3 cup of raisins
1/4 cup of finely chopped crystallized ginger (or shredded coconut)
1 cup of grated carrots

extra milk or cream, for brushing
coarse sugar, for sprinkling

Preheat oven to 400F.

Line a baking sheet with parchment paper.

In a bowl, stir together the flour, sugar, baking powder, baking soda, allspice, cinnamon, orange zest and salt.

Add in the butter with a box grater and blend it with a fork, whisk, pastry blender or your fingers (hands work best when making scones).

In a small bowl, stir the yogurt, egg and vanilla together with a fork. Add to the flour mixture and stir just until combined.
Add in the grated carrots, raisins and ginger.

Mix until you form a nice ball of dough.

Pat the dough out about an inch thick on the parchment-lined sheet and cut into rounds or pie wedges; brush with milk or cream and/or sprinkle with turbinado sugar.

*Important to remember after the first 15 minutes of baking, to cut the scones again with a sharp knife, so they don't fuse together. They will separate easily at this point. Continue to bake another 5 minutes. 20 minutes total baking time.

You could definitely glaze these babies with a cream cheese or confectioners sugar icing for a carrot cake look, or leave them plain and simple with the crunchy sugar tops.

These stay fresh about 2 days, I like to freeze my scones once they are cool, so I always have fresh scones for the morning.



Mary said…
Your berry scones are such a hit with my friends. I'll have to give these a try the next brunch! And why have I not grated my cold butter before this? Great tip!
Stacey -- Those look really good and I'm sure they are. I like the idea of the candied ginger along with the raisins and grated carrots. YUM.
xo, Rosemary