Oatmeal-Carrot Scones With Bakeshop Taste

Oatmeal-Carrot Scones

 

My oatmeal-carrot scones take slightly more effort due to grating a few carrots than my other recipes for scones that I shared with you. However, this fragrant recipe is jam-packed with pumpkin pie type spices in a moist, chewy scone that is so delicious. A cinnamon-sugar topping is the final added touch that makes these oatmeal-carrot scones even more special like ones that you might sample at a bakery or coffee shop.

Other than grating your carrots, this recipe for my oatmeal-carrot scones is basically lining up the ingredients and then mixing them together by hand just to moisten. The secret of making a better scone is not to overwork the dough. Mixing your ingredients too long can produce a tougher scone.

Another wonderful thing about my oatmeal-carrot scones recipe is that the ingredients are ones that you probably have in your kitchen or pantry already, which is always a good thing when you want to bake something sweet but not as sugar-laden as cakes, pies and cookies.

If you love scones as much as we do at our home, I hope that you try this recipe as well as few of my other scones such as dried fruit multigrain scones. Browse my recipe section for scones and you’ll find lots of other family favorites for dessert type scones. I also make a wonderful cheddar-rosemary scone that goes well to accompany a main dish, soup and eggs.

 

Oatmeal-Carrot Scones

2 cups of flour
½ cups of old-fashioned oats
1/3 cup of sugar
1 large egg
2 teaspoons of baking powder, leveled
1 teaspoon of ground cinnamon
½ teaspoons of ground cloves
1/4 teaspoon of ground nutmeg
½ teaspoons of ground allspice
3/4 teaspoon of salt
1/3 cup of milk
1/3 cup of canola oil
1 cup of grated carrot
½ cups of raisins

 

Cinnamon-Sugar Topping

1/3 cup of sugar
1 teaspoon of ground cinnamon

 

In a large mixing bowl, combine all the ingredients and stir until everything is moistened.

Shape into two large balls and gently flatten into a circle. Cut each dough circle into about six or eight pieces. Later, sprinkle the tops with the cinnamon-sugar topping.

Place on a well-greased baking pan and bake in a 350-degree oven for about 15-20 minutes, depending how your oven is regulated.

Test with a toothpick or slender knife to see if anything sticks. The bottoms will be slightly brown when you lift them with your spatula.

ENJOY!

 

Oatmeal-Carrot Scones
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Other than grating your carrots, this recipe for my oatmeal-carrot scones with pumpkin pie spices and cinnamon-sugar topping is basically lining up the ingredients and then mixing by hand just to moisten.
Course: Breads, Breakfast, quick bread, Snack
Cuisine: American
Keyword: fiber fortified scones, oatmeal-carrot scones, Scones
Servings: 8
Ingredients
  • 2 cups of flour
  • ½ cups of old-fashioned oats
  • 1/3 cup of sugar
  • 1 large egg
  • 2 teaspoons of baking powder leveled
  • 1 teaspoon of ground cinnamon
  • ½ teaspoons of ground cloves
  • 1/4 teaspoon of ground nutmeg
  • ½ teaspoons of ground allspice
  • 1/3 cup of milk
  • 1 cup of grated carrot
  • 1/3 cup of canola oil
  • ½ cups of raisins
  • 3/4 teaspoon of salt
  • Cinnamon-Sugar Topping

  • 1/3 cup of sugar
  • 1 teaspoon of cinnamon
Instructions
  1. In a large mixing bowl, combine all the ingredients and stir until everything is moistened.
  2. Shape into two large balls and gently flatten into a circle. Cut each dough circle into about six or eight pieces. Later, sprinkle the tops with the cinnamon-sugar topping.
  3. Place on a well-greased baking pan and bake in a 350-degree oven for about 15-20 minutes, depending how your oven is regulated.
  4. Test with a toothpick or slender knife to see if anything sticks. The bottoms will be slightly brown when you lift them with your spatula.

  5. ENJOY!
Recipe Notes

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