Carrot-and-Hazelnut Scones

Carrot-and-Hazelnut Scones

Take carrots from savory to sweet with our easy-to-prepare Carrot-and-Hazelnut Scones.

Carrot-and-Hazelnut Scones
Makes 8 scones
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ cup sugar
  • ½ teaspoon salt
  • 1 cup carrot, finely shredded, and strained
  • ⅓ cup hazelnuts, finely chopped
  • 6 tablespoons unsalted butter
  • ½ cup buttermilk
  • 1 large egg, lightly beaten
  • 1 tablespoon coarse sanding sugar
  1. Preheat oven to 425°. Line a baking sheet with parchment paper; set aside.
  2. In a medium bowl, combine flour, baking powder, sugar, salt, carrot, and hazelnuts. Using a pastry blender, cut in butter until mixture is crumbly. Form a well in center of dough, and add buttermilk. Stir dough until it clings together and is sticky.
  3. On a lightly floured work surface, flatten dough into an 8-inch circle about 11/2 inches thick. Cut dough into 8 wedges. Place scones on prepared baking sheet. Brush tops with beaten egg, and sprinkle with sanding sugar. Bake for 15 minutes, or until golden brown.
  4. Let cool on baking sheet for 10 minutes; remove to a wire rack, and let cool completely. Scones can be stored, covered, at room temperature for up to 3 days.

Get more garden fresh carrot recipes by reading “Carrot Weight” on page 35 of the March/April 2013 issue of Victoria. 

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