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Banana Carrot Cake Scones
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3.50 from 2 votes

Best Banana Carrot Cake Scones

These delicious breakfast scones have a nice sweet taste of banana and carrots that fit perfectly in the mornings or during tea time.
Course Breakfast, Brunch
Keyword baked, banana, breakfast, brunch, carrot cake, carrots, easy, fluffy, homemade, scones, soft, vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Author Shanika | Orchids + Sweet Tea



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


  • 1 1/2 cups organic powdered sugar, sifted
  • 2 Tbsps pure maple syrup
  • 1-2 Tbsps Almond milk


  • Chopped nuts, toasted



  • 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 1/2 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 1/4 cup of buttermilk (1 Tbsp 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 1/2 cup of powdered sugar. However, If it seems too thick, add an additional 1 Tbsp 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 Tbsp lemon juice and let sit for 10 minutes, until it thickens.