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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
  • 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
  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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