Carrot Cake Scones

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Soft and chewy Carrot Cake Scones are filled with carrots, raisins, and warm spices then are topped off with a sweet cream cheese drizzle.

Over the last few years I’ve really become the scone queen.   I enjoy making them because they are fairly quick to make and only require ingredients that I already have in my pantry.

I also like scones because I can enjoy them for breakfast or as a dessert.   While I usually eat mine plain I know many people have them with jam, whipped cream, or a little butter.

What are scones?

Scones are lightly sweetened, baked pastries that originated in Scotland. Scones can be made with a variety of ingredients, such as flour, sugar, butter, milk, eggs, and baking powder.  They are often flavored with fruits or nuts.  They are usually round or triangular in shape and have a crumbly texture and a lightly sweetened taste. Scones are often served with butter, jam, or clotted cream.  Scones can be made savory as well.

Recently I made a Fruit and Scone Breakfast Board using four kinds of scones for a brunch.  It was a huge hit and really fun to make.   My favorite scones from the board were theMeyer Lemon Scones.     I also love these Rhubarb Scones in the spring. If you like savory scones then Apple Cheddar Scones are perfect for an afternoon snack.

I’ve been trying to use more savory ingredients in my scone recipes and I thought carrots would be fun to use.   I make carrot cake everything so why not scones?

What is Carrot Cake?

Carrot cake is a moist and dense cake made with grated carrots. It often contains ingredients like nuts, spices, and even raisins or pineapple for added flavor and texture. The cake is typically topped with a cream cheese frosting which complements the sweetness of the cake. Carrot cake is popular in many parts of the world and is often enjoyed as a dessert or with a cup of coffee or tea.

I went searching for a carrot cake scone recipe.  I found several but it took some digging to find one that looked like what I wanted.  The first time I made them I used the ingredients in the recipe card.  The second time I made them I added raisins and I think I made a good choice.

Ingredients:

• all purpose flour
• light brown sugar (or dark if you prefer)
• cinnamon
• nutmeg
• baking powder
• salt
• shredded carrots (you can buy them shredded but shredding yourself will result in thinner carrot pieces)
• raisins
• salted butter (or unsalted if you prefer)
• whole milk (you can use low fat or plant based if desired)
• egg
• vanilla extract

To make the scones combine the flour, brown sugar, cinnamon, nutmeg, baking powder, and salt in a large bowl.   Mix well to combine.

Add in the shredded carrots and raisins and mix until both are evenly dispersed. 

Cut the butter into 1 inch pieces and add to the mixture.  Using your fingertips, press the butter into the flour mixture until the mixture looks like wet sand. 

In a medium mixing bowl combine the milk, egg, and vanilla extract.  Whisk together. Add the milk mixture to the flour mixture and mix until a shaggy dough forms. 

Turn the dough onto a baking sheet and shape into a large circle that is roughly 3/4 inch thick.  Place in the freezer for 20 minutes.

Meanwhile, preheat the oven to 375 degrees.  Once the dough is chilled remove from the freezer and cut into 8 equal pieces.  Place the pieces on the baking sheet 2 inches apart.

Brush the tops of each scone with more milk and sprinkle with sanding sugar if desired.  Bake for 25 minutes or until the scones are golden brown. 

These scones smelled wonderful with all of the spices in them.  They were firm and golden brown on the outside but chewy on the inside.

I really liked the addition of the raisins but if you don’t like raisins don’t add them.   The scones will still be delicious but a little on the drier side.

Do I have to make the Cream Cheese Glaze?

I recommend you make the glaze.   The scones are on the dried side and really need a little something.  The cream cheese glaze adds a nice sweetness.  If you don’t like cream cheese you can make a simple powdered sugar, milk, and vanilla extract glaze instead.

How do I store Carrot Cake Scones?

Store the scones in an air tight container for up to 5 days without the glaze or up to 3 days once glazed.

Carrot Cake Scones

All the flavors you love in carrot cake in a scone!

5 from 2 votes

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Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

20 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8 scones

Author: Hezzi-D

Equipment

• 2 mixing bowls
• 1 baking sheet

Ingredients

For the Scones:

• 2 2/3 c. all purpose flour
• 1/3 c. light brown sugar packed
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/3 c. shredded carrots
• 1/2 c. raisins
• 8 Tablespoons 1 stick salted butter, cold
• 2/3 c. whole milk
• 1 egg
• 1 teaspoon vanilla extract

For the Glaze:

• 2 Tablespoons cream cheese
• 3-4 Tablespoons powdered sugar
• 1 Tablespoon milk

Instructions

• In a large bowl combine flour, brown sugar, cinnamon, nutmeg, baking powder, carrots, and raisins in a large bowl. Mix until the carrots and raisins are evenly dispersed among the flour.
• Cut the cold butter into 1 inch pieces and add to the flour mixture. Using your fingers, press the butter into the flour mixture until the mixture looks like coarse, wet sand.
• In a medium mixing bowl combine the milk, egg, and vanilla extract. Whisk together.
• Add the milk mixture to the flour mixture and mix until a rough dough forms.
• Turn the dough onto a baking sheet and shape into a large circle that is roughly 3/4 inch thick. Place in the freezer for 20 minutes.
• Preheat the oven to 375 degrees.
• Remove from the freezer and cut into 8 equal pieces. Place the pieces on the baking sheet 2 inches apart.
• Brush the tops of the scones with milk and sprinkle with coarse sugar if desired. Bake for 25 minutes or until the scones are golden brown.
• Remove from oven and cool on a wire rack.
• Meanwhile, whisk together the cream cheese, milk, and powdered sugar until it is smooth. Place in a zip top bag and snip off the end. Drizzle over top of the scones.

Notes

Recipe adapted from Dishing with Delaney

More Brunch Recipes:

• Banana Blender Pancakes from Jolene’s Recipe Journal
• Breakfast Pizza from Palatable Pastime
• Carrot Cake Scones from Hezzi-D’s Books and Cooks
• Cherry Cheesecake Crescent Ring from Blogghetti
• Glazed Chocolate Chip Scones from A Little Fish in the Kitchen
• Lychee Rose Lassi from Magical Ingredients
• Melon, Jicama, and Pineapple Salad from Karen’s Kitchen Stories
• Seafood Quiche from Art of Natural Living
• Sourdough Osterbrot from A Day in the Life on the Farm