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Carrot Cake-Like Scones

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Carrot Cake-Like Scones

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Course: Breakfast
Cuisine: American
Keyword: bake, carrots, scones, vegetarian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 servings
Calories: 180kcal


  • 4 medium carrot
  • 1 cup flour, all-purpose
  • 1/2 cup flour, whole wheat
  • 4 tablespoon brown sugar
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoon butter, unsalted
  • 1/2 cup Greek yogurt, plain
  • 1/8 cup milk
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon sugar

Serve With

  • 2 cup strawberries


  • Preheat oven to 425°F. Spray a baking sheet with cooking spray.
  • Grate 1 carrot and cut the remaining into sticks, set aside separately.
  • Whisk together the flours, brown sugar, baking powder, and salt. Slice the cold butter into smaller pieces, then cut into the flour using 2 knives, a fork, or a pastry blender; mixture should be well combined and crumbly.
  • Stir in the yogurt, 5 teaspoons milk, and vanilla. Fold in the grated carrots.
  • Divide the dough into 8 balls and place each onto the prepared baking sheet. Slightly flatten the balls with the bottom of a drinking glass. Brush the remaining teaspoon of milk over the tops of the scones and then sprinkle with sugar.
  • Bake for 12-15 minutes until lightly golden. Allow to cool for 5 minutes, then remove from pan and place onto a wire rack to finish cooling.
  • Serve scones with sliced strawberries and carrot sticks on the side.
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Calories: 180kcal | Carbohydrates: 32g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 106mg | Fiber: 3g | Sugar: 12g

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