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This recipe is modified from Baking Sheet's Buttermilk Scones


  • 1 cup + 1 tbsp whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 3 tbsp sugar
  • 3 tbsp butter, chopped and very cold
  • 5 tbsp buttermilk
  • 2 tsp vanilla
  • 1/2 c. grated carrot
  • 1 tsp minced candied ginger


  • Preheat oven to 400 degrees.
  • In a bowl, combine flour, baking powder, baking soda, salt and sugar and stir well to combine.
  • Cut butter into the flour mixture until the mixture resembles very coarse sand. Add the buttermilk and vanilla, stir to combine.
  • Add carrot and ginger and stir to distribute well.
  • Roll the dough into a ball and then press gently into a disc about an inch thick. Place the disc of dough onto a parchment lined baking sheet.
  • Cut the dough disk into six wedges.
  • Separate the wedges so there is at least an inch between each of them. Brush the tops and sides with 1 tbsp buttermilk (total for all) and sprinkle generously with the coarse sugar.
  • Bake 15-18 minutes, until lightly browned.

Categories: Scone 

Author Credit: This recipe is modified from Baking Sheet's Buttermilk Scones

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