Carrot scones

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Serves: 6

By mustrun

(1 Vote) 1


  • 225g self-raising flour

  • 55g butter

  • 1/4 pints milk

  • 1/2 tsp salt

  • 1 eggs beaten, to glaze

  • 1 tsp cumin seeds

  • 2 carrot peeled and grated


  1. Mix the butter and flour with your fingertips to make breadcrumbs, add salt.
  2. Add grated carrot.
  3. Make a well in the centre, add milk and mix.
  4. Knead for a 5 minutes.
  5. Roll out to an inch thick, cut out with a cutter.
  6. Sprinkle with cumin seeds and brush on a little beaten egg.
  7. Place on baking tray, cook for 8-10 minutes at 200C.

Handy Hint

If you add baking powder as well as using self-raising flour, it will rise really well!

Additional Information

  • Kids can help

  • Biscuit and sweets

  • Lunchbox

  • Cake/Dessert

  • Vegetarian

  • Nut Free

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  • gsuear 10/05/14 19:29

    I realized that there was an error at the beginning and that the flour should read 225g so I put that in. However, they still turned out a sticky mess and even when I added another 150g of flour to try and salvage it into dough, it still was too sticky. In the end I added an egg to it and made them into cup cakes and even then they needed to be smothered in butter (I don't think 55g was enough) to have any taste. I was so excited about making these but feel there must have been a mistake when copying the recipe as it really doesn't work :(