Carrot banana scones

  • 20 mins cooking
  • Makes 12 Item
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Carrot banana scones
  • 2 cup (300g) white self-raising flour
  • 1/2 cup (80g) wholemeal self-raising flour
  • 1/2 teaspoon ground cardamom
  • 40 gram butter
  • 1/3 cup (65g) firmly packed brown sugar
  • 1/2 cup mashed banana
  • 1/3 cup carrot, finely grated
  • 1/4 cup (30g) walnuts, finely chopped
  • 1/4 cup (40g) raisins, finely chopped
  • 3/4 cup (180ml) milk, approximately
  • 50 gram packaged cream cheese, chopped
  • 50 gram butter, chopped
  • 1/2 teaspoon orange rind, grated
  • 1/2 cup (80g) icing sugar mixture


Carrot banana scones
  • 1
    Grease 23cm round sandwich cake pan. Sift flours and cardamom into large bowl, rub in butter. Add sugar, banana, carrot, nuts and raisins, stir in enough milk to mix to a soft, sticky dough.
  • 2
    Preheat oven 220°C (200°C fan forced).
  • 3
    Turn dough onto floured surface, knead until smooth. Press dough out to 2cm thickness, cut into 5.5cm rounds, place into prepared pan. Bake in very hot oven for about 20 minutes.
  • 4
    To make orange cream, beat cheese, butter and rind in small bowl with electric mixer until as white as possible. Gradually beat in sifted icing sugar.
  • 5
    Serve with orange cream.


You will need 1 large (230g) over-ripe banana and 1 medium (120g) carrot for this recipe.

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