Food & Drinks

Easter Carrot Cake Scones by Dani Venn

Add an extra pinch of sweetness to your Easter morning with fellow colour lover, mumma of two and Masterchef Australia finalist Dani Venn's mouth-watering carrot cake scones! 

Like a big warm hug on a crisp Autumn morning, wrapped in cosy blankets of flavour, these scones combine the best of two beloved recipes, and are anything but ordinary – they're EGGstraordinary! 

So, dust off your apron and fire up that oven, because it's time to bake up some joy this Easter. Get ready to feel the warm and fuzzies with every bite.


2 cups self-raising flour, plus extra for dusting

50g chilled butter, diced into cubes or grated

1 cup grated carrot

1/3 cup finely chopped pecans or walnuts

1/3 cup sultanas

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg (optional)

1 tablespoon sugar

1 teaspoon salt 

3/4 cup buttermilk

1 egg, lightly beaten, optional


200g cream cheese

100g icing sugar


1. Pre-heat oven to 180 degrees, line a baking tray with baking paper. 

2. Place flour and butter into a large mixing bowl, use the tips of your fingers to rub the butter into the flour until it resembles fine breadcrumb. 

3. Add carrot, nuts, sultanas, cinnamon, nutmeg, sugar, salt and stir well to combine.

4. Pour over buttermilk, and using a butter knife, mix the dough together gently until it just comes together. Turn out dough onto lightly floured surface and roll into a 10cm thick slab. Use a cookie or scone cutter to cut out rounds. Brush with lightly beaten egg to coat surface of scone and bake for about 25 – 30 minutes until golden. When cooked remove from oven and allow to cool slightly before serving.

5. Mix cream cheese and icing sugar together with a fork until combined. Place in piping bag or serve like butter and spread in centre of scone.

6. Keep scones in an air tight container but best eaten on the day of making or gently reheat before serving the next day.