Carrot cake scones are a fun spin on the beloved classic, carrot cake. Flaky dough is packed with shredded carrots, plump raisins and crunchy walnuts with warm spices running throughout. These are the perfect way to start your Easter or any morning.
While it may still be a little over a month until the official kick-off of spring, the temperatures are warming up and the weather is becoming so inviting. With the prettier weather comes an abundance of carrot cake recipes. I believe carrot cake is to Spring what pumpkin spice is to Fall. So, I’m kicking off my spring-inspired baking now!
If you have been following my ramblings for any length of time, it’s no surprise how much I love carrot cake. I guess the one odd fact is I haven’t shared my classic carrot cake recipe with you. Something I should probably address soon!
Any-who, I adore carrot cake. The shredded fresh carrots, warm spices and that tangy irresistible cream cheese frosting. My mouth is watering just thinking about it!
Since Easter is right around the corner I thought it was only appropriate that I share yet another recipe that is inspired by the flavors of that beloved classic.
Carrot Cake Scones!
I’m a sucker for a scone. There’s truly something so tantalizing about biting into a delicious scone; a crispy outer edge and a moist yet flaky center. It’s absolutely amazing.
So, when the idea popped in my head to make a carrot cake scone I truly couldn’t get in the kitchen quick enough.
This scone is everything we love about carrot cake; lots of freshly shredded carrots, warm spices running throughout and yes, even a tangy cream cheese drizzled.
These carrot cake scones are sooo good. Crispy edges, fluffy and flaky middle and bursting with carrot cake flavor. The cream cheese drizzle really pulls it all together and makes every bite more decadent than the last.
These are perfect with your morning cup of coffee and will keep you coming back for me. While these are great any time of year, they would be perfect with your Easter breakfast or brunch or as a snack after all the egg hunting.
Carrot Cake Scones
Carrot cake scones are a fun spin on the classic carrot cake. Flaky scones loaded with shredded carrots, plump raisins, crunchy walnuts and cozy spices running throughout the dough.
Ingredients
Scones
- 2 1/2 Cups flour
- 1/3 Cup sugar
- 1 Tsp salt
- 1 Tbsp baking powder
- 1 Tsp baking soda
- 3/4 Tsp cinnamon
- 1/2 Tsp ground ginger
- 1/8 Tsp ground clove
- 1/8 Tsp all spice
- 8 Tbsp (1 stick) unsalted butter, chilled and cubed
- 1/3 Cup Greek yogurt
- 1/4-1/3 Cup milk
- 1 Egg
- 1/2 Cup shredded carrots
- 1/3 Cup walnuts, chopped
- 1/4 Cup raisins
- 2 Tbsp heavy cream or milk
- Course sugar for topping
Cream cheese glaze
- 1 Oz cream cheese, room temperature
- 1/4 Cup powdered sugar
- Pinch of salt
- 1/2 Tbsp milk
Instructions
- Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
- In a large bowl combine flour, sugar, salt, baking powder, baking soda, cinnamon, clove, all spice, and ginger. Whisk to combine.
- Add cubed butter to the mixture, using a pastry cutter, a fork or 2 knives, cut the butter into the mixture. The mixture to resembled coarse sand.
- Add the carrots and stir to combine.
- In a separate bowl combine milk, Greek yogurt and egg and whisk to combine.
- Pour the egg mixture into the flour mixture and gently stir to incorporate.
- Fold in the walnuts and raisins.
- Turn the dough out on a floured surface, knead 4-5 times, then roll into a circle that is about half an inch thick. Cut into 8 triangles and place on the prepared baking sheet.
- Brush the tops with milk or heavy cream, sprinkle with coarse sugar.
- Place in the preheated oven and bake for 25-30 minutes, until cooked through and golden brown.
- Remove and allow to cool completely.
Cream cheese glaze-
- Combine cream cheese, powdered sugar, salt and 1 tablespoon of milk and stir until smooth. If mixture is still a bit thick, add more milk, 1/2 a tablespoon at a time.
- Scoop mixture in a piping bag or sandwich bag, snip a small hole and drizzle.
To store-
- Store baked scones in an airtight container at room temperature for up to 2 days.
- Can be frozen for up to 3 months. Thaw overnight in the refrigerator.
Make ahead-
- Store unbaked scones in an airtight container in the refrigerator overnight.
- Store unbaked scones in an airtight container and freeze for up to a month. An additional 1-2 minutes will need to be added to the baking time.
Notes
*I place the shredded carrots between two paper towels or between a kitchen towel that has been folded. This will absorb some of the moisture.
*Start with 1/4 cup of milk and add more as needed. The dough shouldn't be overly wet, just enough to hold together.
*Don't over mix the dough, it will cause it to be tough. A few crumbles in the bottom of the bowl are fine as it will be kneaded a bit before being rolled out.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 404Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 65mgSodium: 791mgCarbohydrates: 51gFiber: 2gSugar: 16gProtein: 9g
Nutrition is gathered and calculated based on the ingredients used by Nutritionix. Nutrition can vary for a recipe based on numerous factors such as precision of the measurements, brands of products, freshness of ingredients or the source of the nutritional data.
While these aren’t hard to make, you can make it even easier and make them ahead of time. The unbaked dough chills perfectly overnight or freezes for up to a month. They can also be baked ahead of time, frozen and thawed overnight before serving.
