These soft, moist Banana Carrot Cake Scones are absolutely the most scrumptious, easy to make scones that you’ll ever eat! These scones boasts of a super flaky, buttery crust and a deliciously fresh, sweet filling with banana and carrots----topped with an amazing sweet maple glaze. The perfect breakfast or brunch recipe for the entire family.
I can't tell you how much I love scones. My first love affair with scones happened just a few years ago when my husband introduced me to them at a local coffee shop and I immediately fell in love.
I enjoy the soft, flaky, and crunchiness of scones and the variations that are endless when it comes to making them at home. Plus, I'm all about not stressing to make them perfect, so while they aren't perfectly triangular, they are delicious and honestly---that's all that matters. Haha.
If you haven't tried these Blackberry White Chocolate Oatmeal Sconesthen I definitely recommend that you run over to them today! White chocolate and blackberries are such a great combo and they both add depths of flavor to these scones.
While carrot cake season might be over, especially since Easter has passed, you will absolutely enjoy these regardless. They are just the right amount of sweetness, fluffiness, includes the right amount of warm spices, and is altogether easy to make---using simple ingredients. It's a win, win situation---believe me!
How to Make the Best Banana Carrot Cake Scones
For the most part, all scone recipes use the same framework. A mixture of dry ingredients, a liquid, and small pieces of butter. The butter melts in little pockets in the oven, which creates the nice layers you love in a delicious freshly-baked scone. This banana carrot cake scone recipe takes a totally new flavor twist with ripe bananas, grated carrots, warm spices, and tangy buttermilk.
Quick Tips for Making Soft, Crumbly Scones
Always, Always use VERY COLD Butter, milk, + eggs.
Adding Bread or Pastry Flour helps too!
NEVER Skip The Step with Cutting the Butter Into Cubes or Grating the Butter.
Always Use Buttermilk, Even if it’s a Dairy-Free Version.
Never Over-Mix The Batter, Just Enough to combine Ingredients.
Always Add Dough to a Floured Surface Before Cutting into Triangular shapes.
NEVER Use a Rolling Pin to Flatten Dough. Only Pat it Around into a Circle using your hands.
ALWAYS Use a Very Sharp Knife or Pastry Cutter to Cut Scones into Shape. This Avoids ‘Drooping’ of the Sides!
Don’t Forget to Brush the Tops with egg wash or melted butter for a golden look!
Ingredients for Banana Carrot Cake Scones
Here’s what you need for these banana carrot cake scones:
All-purpose flour. I use organic flour from Bob’s Red Mill or Kings Arthur flour.
Banana + Carrot. I like to use a very ripe banana for more sweetness. Simply peel + grate a medium-sized carrot.
Cane sugar. You can also use regular granulated or coconut sugar if you prefer.
Baking powder to help the scones rise in the oven.
Ground spices. In this recipe, I use cinnamon, nutmeg, allspice, and ground ginger.
Butter. Use unsalted so your scones stay sweet, not salty. You should freeze + grate it for best results.
Egg. This should be cold for the best results.
Vanilla. Adds great flavor.
Dairy-free buttermilk. All you need to make this tangy mixture is plant-based milk (such as almond) and lemon juice.
No homemade scone would be complete without a sweet, shiny glaze on top! To complement the banana and carrots in these scones, I decided to make a sweet maple glaze. Here’s what you need:
Powdered sugar. If you use granulated sugar, your glaze might have a gritty texture.,
Yes! Once your baked scones are fully cooled, you can freeze them in an airtight container for up to six months. Defrost them on the counter for a few hours, then serve at room temperature.
Can I Use Another Plant-Based Milk?
Yes, you can use any dairy-free milk you like to make these scones if you choose to create a dairy-free "buttermilk" instead. Here are some easy recipes to make your own milk that’s cheaper and so easy!
Preheat oven to 425 degrees Fahrenheit and prepare a baking sheet with parchment paper.
In a large bowl, add flour, baking powder, sugar, cinnamon, nutmeg, allspice, ginger, salt and whisk until combined. Fold in the grated carrots and mashed bananas.
Add the grated butter (See Notes) into the dry ingredients and using a fork, mix together until it resembles “peas”.
In separate bowl, whisk together ½ cup of the dairy-free ‘buttermilk’, vanilla, and egg, until combined and smooth. Pour wet ingredients into the dry ingredients and mix everything together using a spatula or your hands (working it together with one hand) until the dry ingredients are moistened and a ball can be created. NOTE: If the dough isn't moist enough, you can add the remaining ¼ cup of buttermilk (1 tablespoon at a time).
Add the dough unto a floured surface, pat and shape dough into an 8-inch round circle. Using a very sharp knife (or pastry cutter), slice into 8 equal wedges (triangular shaped), dusting knife or pastry cutter with flour incase dough is on the stickier side.
Place each scone onto the prepped baking sheet and brush tops with a little egg wash. Bake for 13-15 minutes until tops are golden brown and the center comes out clean after inserting a toothpick.
Remove from the oven and let cool completely before adding glaze.
MAKE THE MAPLE GLAZE:
Whisk together the powdered sugar, maple syrup, and almond milk, until combined and smooth. NOTE: If the glaze seems too thin, add in another ½ cup of powdered sugar. However, If it seems too thick, add an additional 1 tablespoon of milk.
Once cooled, drizzle the glaze atop each scone, and allow it to set for about 3-4 minutes so that it hardens. If using, sprinkle chopped toasted nuts atop glaze.
Tips & Tricks
STORAGE: Leftovers can be stored in an air-tight container and refrigerated for 1-2 days for best taste. Reheat in the oven or microwave when ready to serve.
FREEZE FOR LONGER: Once your baked scones are fully cooled, you can freeze them in an airtight container for up to six months. Defrost them on the counter for a few hours, then serve at room temperature.
GRATED BUTTER: To grate your butter, add the stick to a freezer for 15 minutes. Remove from freezer and using a grater, grate into pieces.
DAIRY BUTTERMILK: Add 1 cup of organic heavy cream + 1 tablespoon lemon juice and let sit for 10 minutes, until it thickens.
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I was REALLY excited about this recipe, unfortunately I had more stuck on my hands and the ‘floured’ counter top that I ended up making 6 balls. Now I’m praying it comes out worth something. This recipe was too messy for me to try again, but it smells amazing.
Hi T! I'm so sorry to hear that! I've definitely retested this and made a few slight adjustments that should work! I've found that ensuring that all the ingredients are super cold is key as well as starting with only 1/2 cup of buttermilk first and slowly adding more (if needed) does the trick!
Good recipe! you forgot to put ‘vanilla’ into the step by step, but I added it with the wet ingredients anyways. Yummy👍
Hi Anna! Thanks so much for pointing that out! Updated! 🙂 I'm so happy to hear that you love it!