Best Banana Carrot Cake Scones

4 from 4 votes

These delicious breakfast scones have a nice sweet taste of banana and carrots that fit perfectly in the mornings or during tea time.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Brunch

Keyword: baked, banana, breakfast, brunch, carrot cake, carrots, easy, fluffy, homemade, scones, soft, vegetarian

Servings: servings

Calories: 323kcal

Author: Shanika

2 ¼ cups organic all-purpose flour
1 medium carrot, peeled + grated
1 ripe banana, mashed
½ cup organic cane sugar
2 tsps baking powder
¼ teaspoon sea salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
Pinch of ground ginger
½ cup unsalted butter, frozen + grated
1 teaspoon vanilla extract
1 large egg
½-3/4 cup "Buttermilk", VERY COLD (I use 1 cup Almond milk + 1 teaspoon lemon juice; See Notes!)

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.

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.
Bon Appetit!

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.