Print

Carrot Cake Scones Recipe

Carrot Cake Scones Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5.1 from 9 reviews

Delicious Carrot Cake Scones with a hint of spices and topped with a luscious cinnamon cream cheese frosting. These scones are perfect for a cozy breakfast or a delightful afternoon treat.

  • Author: Sarah
  • Prep Time: 30 minutes
  • Cook Time: 21 minutes
  • Total Time: 1 hour 51 minutes
  • Yield: 8 scones
  • Category: Scones
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scones:

  • 2 ½ cups all-purpose flour plus more for work surface
  • ¼ cup brown sugar (light or dark)
  • 2 tablespoons granulated sugar
  • 3 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 ¼ teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ cup unsalted butter (cold)
  • ¾ cup shredded carrots (about 2–3 medium carrots)
  • ⅓ cup walnuts (toasted then chopped, plus more for topping, optional)
  • ¼ cup raisins (optional)
  • ⅔ cup heavy cream (cold, divided)
  • 1 large egg yolk (cold)
  • 1 ½ teaspoons vanilla extract

Cinnamon Cream Cheese Frosting:

  • 1 ounce cream cheese (full-fat, brick-style, room temperature)
  • 1 tablespoon unsalted butter (room temperature)
  • ½ cup powdered sugar
  • 1–1½ teaspoons heavy cream or whole milk
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon vanilla extract
  • 1 pinch salt

Instructions

  1. Carrot Cake Scones: Line a baking sheet with parchment paper. Set aside. Place the butter in the freezer for 15 minutes. Next, chop the cold butter in half lengthwise. Turn it on its side and cut lengthwise again. Slice the butter into thin slices. Place butter in the fridge to stay cold until you’re ready to use it in the recipe. If using nuts, toast them in a dry skillet over medium heat until fragrant. Remove from heat, cool, and chop. Shred carrots and set aside. In a bowl, combine egg yolk, vanilla, and ⅓ cup of heavy cream. Refrigerate. In a large mixing bowl, whisk together flour, sugars, baking powder, spices, and salt. Add butter and coat with dry ingredients. Work butter into the mixture until pea-sized. Stir in carrots, raisins, and walnuts. Make a well and add the egg mixture. Combine gently, adding more cream if needed. Turn out dough, shape, cut into triangles, chill, brush with cream, and bake at 400°F for 18-22 minutes.
  2. Cinnamon Cream Cheese Frosting: In a bowl, beat cream cheese and butter until fluffy. Add vanilla and salt. Mix in powdered sugar and cinnamon until combined. Beat on medium-high for 1 minute.

Notes

  • Cold ingredients: Use cold cream and butter for best results.
  • Carrots: Use freshly grated carrots for optimal flavor.
  • Spices: Customize spices to preference.
  • Nuts: Nuts are optional; pecans or pistachios can be substituted.
  • Toasting nuts: Toast nuts for enhanced flavor and texture.
  • Mixing dough: Adjust consistency with more cream or flour as needed.
  • Storage: Best consumed fresh; store unfrosted scones at room temperature or frosted scones in the refrigerator.

Nutrition

Find it online: https://cookingwithsarah.com/carrot-cake-scones-recipe/