Carrot Cake Scones
Combining the comforting flavors of a classic dessert with the flaky richness of a breakfast treat, these Carrot Cake Scones are a must-try for indulgent mornings or cozy brunches. Packed with finely grated carrots, plump raisins, and optional crunchy walnuts or pecans, these scones deliver the warm, spiced notes of cinnamon, nutmeg, and ginger in every bite. A cream cheese glaze drizzled on top takes them to the next level, mirroring the iconic frosting of traditional carrot cake. Easy to make in under 40 minutes, this recipe offers a perfect balance of sweetness and spice for any occasion. Whether paired with coffee or tea, these scones are a bakery-inspired delight that's sure to impress.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tablespoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
- 0.5 cup unsalted butter (cold, cubed)
- 1 cup carrots (finely grated)
- 0.5 cup raisins
- 0.5 cup chopped walnuts or pecans (optional)
- 0.5 cup heavy cream (plus more for brushing)
- 1 teaspoon vanilla extract
- 0.5 cup powdered sugar
- 2 tablespoons cream cheese (softened)
- 2 teaspoons milk or cream
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your hands, work the butter into the flour mixture until it resembles coarse crumbs.
Gently fold in the grated carrots, raisins, and chopped nuts (if using).
In a small bowl, mix together the heavy cream and vanilla extract. Pour this wet mixture into the dry ingredients, stirring just until the dough comes together. Be careful not to overmix.
Lightly flour a clean surface and turn the dough out onto it. Pat the dough into a 1-inch thick circle. Using a sharp knife, cut the circle into 8 equal wedges.
Place the scones on the prepared baking sheet, spacing them slightly apart. Brush the tops lightly with heavy cream.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and cooked through. Allow them to cool slightly on a wire rack.
While the scones cool, prepare the cream cheese glaze: In a small bowl, whisk together the powdered sugar, softened cream cheese, and milk (or cream) until smooth.
Drizzle the cream cheese glaze over the scones just before serving. Enjoy!
Nutrition Facts
Calories |
3433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.4 g | 247% | |
| Saturated Fat | 98.4 g | 492% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 2304 mg | 100% | |
| Total Carbohydrate | 401.8 g | 146% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 177.4 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 431 mg | 33% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2104 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
