Carrot Cake Scones - Abel&Cole wider.jpg

Carrot Cake Scones

Carrot Cake Scones

Rethink what you know about carrot cake - this scone recipe from Abel&Cole is a revolutionary marriage of two classics. 

Ingredients (serves 3-6 people)

  • 100g plain white flour
  • 100g wholewheat or spelt flour
  • 3 tsp baking powder
  • 1/4 tsp sea salt
  • 2 tsp mixed spice
  • 2 oranges
  • 3 tbsp raisins
  • 1 large or 2 small carrots, coarsely grated
  • 1 tbsp honey or agave, plus extra to serve
  • 50g cold butter, cut into small cubes
  • 1 egg, to gloss the tops (optional)
  • Mascarpone, to serve


Heat your oven to 200C/Gas 7.

Mix the flours, baking powder, salt, mixed spice and the zest of 1 orange. Grate the zest of the other orange into a little dish.

Juice both oranges. Add the raisins. Set aside.

Fold the carrot into the flour mix. Add the honey/agave and cold butter cubes. Work through the flour using your fingers (as if making pastry).

Pour in the raisiny orange juice, bit by bit, till the flour forms a ball that’s a little sticky but not too wet. Not using all the juice? Spoon or sieve the raisins out. Fold them into the dough.

Tip the dough out onto a well floured surface. Shape into a 3cm-thick rectangle. Use a round cutter or the rim of a glass to cut out your scones. You should get about 6.

Place on greased and floured baking sheet. Brush the tops with whisked egg for a glossy finish.

Bake 10-15 mins in the centre of the oven or till golden and cooked through.

Fold your reserved orange zest into a little dish of mascarpone. Ripple in a drizzle of honey. Serve with your warm scones.