066 / 100 · Bake Together

Carrot-and-Raisin Scones

Name: Carrot-and-Raisin Scones
Prep time: 20 min
Total time: 50 min
Yield: 8 small scones
Ingredients: 1 1/2 cups all-purpose flour; 2 tbsp sugar; 2 tsp baking powder; 1/4 tsp salt; 1/2 tsp ground cinnamon; 4 tbsp cold unsalted butter, cubed; 1/2 cup finely grated carrot; 1/3 cup raisins; 1/2 cup milk, plus up to 1 tbsp if needed

Suggested ages 12+ Cook with help: an adult handles heat and sharp tools

8 small sconesActive 20 minTotal 50 min

Carrot shreds and raisins make these gently sweet scones interesting inside. The dough is patted into one round on the tray, then an adult cuts the wedges. A light touch helps the baked scones stay tender.

Start with the grown-up check

Eight small triangular golden scones with fine orange carrot shreds and dark raisins, no glaze. — AI-generated gouache-style food illustration. Follow the written ingredients and method.

Before you begin · grown-up check

The adult grates carrot, cuts the dough wedges and handles the oven and hot tray.

A grown-up checks ingredient labels, the workspace and the young cook’s readiness before starting.
Adult heats oven to 400°F, grates carrot, cubes butter and lines a cold tray.

Ages are a starting guide. A grown-up checks your readiness and stays nearby. Follow the actor label on every step.

Let’s make it

Tick off steps as you go. Your ticks stay in this browser.

TogetherWash hands with soap and water, clear the work area and read all the steps before measuring.
Young cookMix flour, sugar, baking powder, salt and cinnamon. Rub in butter until small lumps remain, then add carrot and raisins.
Young cookStir in 1/2 cup milk. If loose dry flour remains, add extra milk a teaspoon at a time. Do not taste dough.
Young cookPat into a 7-inch round on the cold tray, then wash hands and clear the flour area.
Grown-upCut the dough into 8 wedges and separate them slightly on the tray. Put the knife away before the child returns to the work area.
Grown-upBake 15–18 minutes until golden and the centers have no wet dough. Move to a rack and cool at least 10 minutes.

The skill you’re learning

Add a little extra liquid only when dry flour remains. A dough that holds together is ready even if its surface looks rough.

Try one change

Replace raisins with 1/3 cup dried cranberries.

Serving & storing

A grown-up puts leftovers in a covered shallow container at 40°F or colder within 2 hours, or 1 hour above 90°F. Use within 3 days.

Cook with a grown-up

Read the young-cook and grown-up guide for help labels, clean preparation and ingredient checks.

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Printable ingredients, age and actor-labeled steps for Carrot-and-Raisin Scones