Pumpkin Carrot Scones

Pumpkin Carrot Scones


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You'll be surprised at how well pumpkin and carrot go together in this breakfast treat.

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Serving Size / Yield

10-12 scones


  • 2 1/3 C. all-purpose flour
  • 1/3 C. brown sugar
  • 1/4 tsp. salt
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/8 tsp. ground cloves
  • 1/4 tsp. nutmeg
  • 1/2 C. shredded carrots
  • 6 Tbs. cold butter
  • 1 C. pumpkin puree
  • 1 tsp. vanilla
  • 1/4 C. vanilla or plan yogurt (fat reduced or regular but not fat free)
  • 1 large egg
  • 2 Tbs. butter, melted
  • turbinado sugar (natural sweetener)

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Preheat the oven to 425 degrees. Grease a large baking sheet or cover it with parchment paper. In a large bowl, stir together the flour, brown sugar, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg. Stir in the grated carrots. Use a pastry knife to cut the butter into the dry ingredients and continue cutting until the mixture is coarse and uniform. In another bowl, stir together the pumpkin, vanilla extract, yogurt, and egg. Form a well in the dry ingredients and pour in the liquid mixture. Stir to combine then remove to a floured counter and knead until uniform. (Do not over-knead. Too much kneading will develop the gluten in the flour and make the scones tough.) Divide the dough into two pieces and press each into 3/4 inch thick circles. Cut each circle into wedges or use a biscuit cutter to cut them into circles. Place the scones on the prepared baking sheet. Melt the 2 Tbs. of butter and brush on the scone wedges. Sprinkle them with the turbinado sugar to cover. Let bake for 12 to 14 minutes or until the tops are lightly browned. Remove to a rack to cool. 

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