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The Best Carrot Raisin Walnut Scone Recipe
The Best Carrot Raisin Walnut Scone Recipe
We have a feeling that once you’ve tried this scone recipe, it will be on repeat in your house! These scones are of full of delicious ingredients that are always in season in California, like almonds, walnuts, carrots, and raisins. So you can indulge all year round in this delicious carrot cake-inspired recipe for scones.
A California Twist on a Classic Breakfast Pastry
When you think of scones, you might not immediately think of carrots, raisins, and walnuts – but we hope you will after reading this blog post! Our Carrot Raisin Walnut Scone recipe blends these ingredients into a unique texture and flavor, resulting in a hearty and delicious scone.
Sourcing Your Ingredients: Choosing California Grown
The key to this fantastic scone recipe is using high-quality ingredients, and there’s no better place to find them than here in California. California-grown carrots are popular for their sweetness and vibrant color. The walnuts, a staple in our state’s agriculture, bring the scones a delightful crunch and richness. And let’s not forget the raisins, which add a natural chewy sweetness that you just can’t beat!
Did you know that California is one of the largest producers of walnuts in the world?
Walnuts are not just delicious; they’re packed with nutrition and are a testament to the Golden State’s rich agricultural heritage.
California’s San Joaquin Valley is responsible for the production of 100% of all raisins grown in the United States! Raisins are one of many specialty crops that are in season year-round in California.
A Step-by-Step Picture Guide to Making the Perfect Scone
Making scones is a fun, easy cooking project that is as enjoyable as the final product. From preparing your ingredients to adding the final drizzle of cream cheese frosting, it’s hard to find a more rewarding baking project anywhere else on the internet.
Our Secrets to Baking Perfect Scones Every Time
- What makes our Carrot Raisin Walnut Scones truly special is the unique blend of spices and the quality of the ingredients. The measures of cinnamon, ginger, clove, and nutmeg in this recipe perfectly complement the flavors of the carrots, raisins, and walnuts, creating a warm, comforting taste in every bite.
- Handling the dough as little as possible is the key to a flaky, tender scone.
- No scone is complete without some frosting, and our cream cheese frosting is the perfect finishing touch. It’s creamy, slightly tangy, and pairs wonderfully with the spiced, nutty flavors of the scone.
More Delicious California-inspired Recipes to Try Next
These carrot muffins from Eat the Love are a great way to start your day. They make an even better pick-me-up midday snack. These muffins aren’t too sweet and boast the goodness of shredded carrots, apples, chopped pecans, sunflower seeds, and California Prunes.
If you are ever asking yourself: Should I have an Oatmeal Breakfast Cookie for breakfast? The answer should be a resounding yes! With whole grain oatmeal, four types of dried fruit including California prunes, two types of nuts, and one hearty seed rounding out the ingredient list, these cookies are actually a better breakfast choice than your sugar-laced bowl of cereal!
You’ll love this recipe from A Girl Defloured because it’s gorgeous yet simple to make, can be assembled in one bowl, and has tons of amazing flavor. There are a lot of spices in this carrot cake, and it makes your kitchen smell AMAZING while baking in the oven. Another great thing about this gluten-free cake recipe is that you can make it a day ahead.
When iced with cream cheese frosting, these muffins from This Mess is Ours are delicious as a dessert. When I want to serve them for breakfast, I simply omit the frosting altogether. So basically, this recipe can be an easy-peasy breakfast or dessert treat!
BE SURE TO SHARE YOUR FAVORITE SCONE RECIPES WITH US BY SNAPPING A PIC AND TAGGING US ON SOCIAL USING #CAGROWN. Craving more CA Grown goodness? Follow us on Pinterest for fresh and fabulous recipe inspiration!
Carrot Raisin Walnut Scones
For the scone:
- 1 ½ cup all purpose flour
- 1 ¼ cup almond flour
- 6 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ teaspoon cinnamon
- ¾ teaspoon ginger
- ½ teaspoon clove
- ¼ teaspoon nutmeg
- 8 tablespoons butter, frozen and grated
- 1 ½ cup carrot, grated, with water squeezed out
- 1 cup raisins, packed heaping
- 1 cup walnuts, chopped
- ½ cup buttermilk
- 1 teaspoon vanilla paste or extract
- 1 egg
- 1 tablespoon heavy cream
- 2 tablespoons coarse turbinado sugar (sugar in the raw)
For the frosting:
- 2 ounces cream cheese, softened to room temperature
- 2 tablespoons heavy cream
- ⅓ cup powdered sugar
- ½ teaspoon vanilla paste or extract
- Preheat the oven to 400℉ (200℃). Line a baking sheet with parchment paper and coat with pan spray. Set aside.
- Place one stick (8 tablespoons) butter in the freezer for about 20 minutes.
- In a medium mixing bowl, whisk together all purpose flour, almond flour, sugar, salt, baking powder, baking soda, cinnamon, ginger, clove, and nutmeg. Remove the butter from the freezer and grate it into the flour mixture with the coarse side of a box grater. Using your hands, gently mix the flour and butter together.
- Use a box grater or food processor to shred the carrots. Then, in handful batches, place the shredded carrots in a clean kitchen towel or tea towel and squeeze as much water out of the carrots as you can. Discard the liquid.
- Add the carrots, walnuts, and raisins to the mixing bowl and continue mixing with your hands until everything is well distributed. Lightly whisk the buttermilk, egg, and vanilla together and pour it into the mixing bowl. Fold the dry ingredients into the wet ingredients just until combined, being careful not to overwork the dough.
- On a lightly floured surface, turn the dough out and knead it a few times to finish incorporating any dry bits that stuck to the bowl. Form the dough into a circle about 7-8 inches in diameter and 1 ½ inches thick. Cut into 8 pie shaped pieces and arrange on the prepared baking sheet about 2 inches apart.
- Place in freezer for 30 minutes.
- With a pastry brush, lightly coat the top of each scone with heavy cream, then sprinkle turbinado sugar on top of that.
- Bake for 15-20 minutes. Remove from the oven and let cool on a wire rack.
- While the scones are cooling off, whisk together the cream cheese, heavy cream, vanilla, and powdered sugar until smooth. Place in a small piping bag or in the corner of a resealable freezer bag and cut a small tip. Drizzle over scones and serve immediately.