Carrot Orange Cornmeal Scones

Carrot Orange Cornmeal Scones for this weekend anyone?!

These scones adapted from Run Fast Eat Slow and are super easy and simple to make.  Impress all your friends and family with these treats for the morning.  

I recommend jam or butter when serving these treats.  I used a delicious homemade blueberry jam that my Aunt Barbra gave to me! It was amazing.

I used grass-fed butter in these scones.  Grass -fed butter is proven to be much higher in omega-3 fatty acids, and fat soluble vitamins

I like to use my hands to combine the dry ingredients and the butter.  You want the butter to be pea-sized.

This is the finished dough, without the blueberries or the carrots added in.  The dough should be on the drier side, and it is not fully mixed in this picture because I still needed to mix in the blueberries/carrots.
This is the Carrot Orange Scone divided into two circles, which I will cut like a pizza!
The Carrot Orange Scone cut into eighths.

Above are the carrot orange cornmeal scones ready for the oven!  Give these wonderful scones a try for a fun morning project.

Carrot Orange Cornmeal Scones

Servings 8 scones


  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter cold and cut into 1/2 inch cubes
  • 2 eggs
  • 1/3 cup whole milk yogurt
  • 1/2 teaspoon vanilla extract
  • zest of 2 oranges
  • 1 1/2 cups carrots shredded


  1. Pre-heat the oven to 350 degrees. Line a tray with parchment paper.

  2. Combine the cornmeal, all purpose flour, sugar, baking powder, and salt in a bowl.

  3. Add the butter to the flour mixture and combine, using your hands or pastry scraper until the butter is the size of peas.

  4. In a separate bowl, combine the eggs, yogurt, vanilla, and orange zest.

  5. Dump the dough onto a floured surface and divide into one or two circles (big or small scones). Cut the circles, like a pizza, into 8 triangular pieces.

  6. Place the scones onto a lined tray, leaving about 3 inches in between.

  7. Bake for 25-30 minutes until lightly golden.

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