These carrot cake scones are moist and full of flavor. The beautiful orange color of the shredded carrots blended into the batter and drizzled with a cream cheese glaze make these a delectable treat perfect for breakfast, brunch, or afternoon tea.
The shredded carrots make the scones so nice and moist but since they do add moisture to the dough they tend to become soggy after the first day so these are best eaten the day they are made. I’ve seen mentioned to store them in an airtight container with a slice of bread to keep them from getting soggy. I haven’t tried that tip but sounds worth trying.
Ingredients Needed to Make Carrot Cake Scones:
- all purpose flour
- brown sugar
- baking powder
- salt
- ground cinnamon
- ground nutmeg
- ground ginger
- butter, I use salted butter for everything
- whole milk or heavy cream for extra goodness
- vanilla extract
- shredded carrots, peel the carrots and shred them with a grater
- golden raisins, totally optional but they add a nice color and flavor
- cream cheese
- powdered sugar
How to Bake the Scones:
- Combine the dry ingredients in your mixer and then add the butter and mix until the butter is tiny little pea sized chunks. This will take a minute but just be patient! Cutting your butter into small chunks before adding really helps speed up this process. If you don’t get the butter really small, then there will be big pockets of butter in your scones and will create holes in your baked scones that don’t look very pretty.
- Mix in the rest of the ingredients just till combine. Some people swear that you have to mix scone dough by hand or you will have tough scones. I have found that I can mix them up in the mixer as long as I don’t overwork the dough. Just mix together and then dump in on the counter and work into a rectangle. Cut the dough in half and shape each piece into a ball.
- Flatten each ball with your hands to about 1” thickness. Cut the circle into 8 pieces with a dough cutter. A knife or pizza cutter works great too.
- Transfer to a baking sheet and bake for 17 minutes until edges and bottom are golden brown.
- Mix up the glaze and drizzle the scones. I put the glaze in a small ziploc bag and snip the corner off to make an icing bag that I can throw away when done with.
- Enjoy!
Scones are one of my favorite things to bake. They’re fast and easy and they always taste good! If you’re a fan of scones like me, try out some of my other scone recipes:
- Chocolate Chip Orange Scones
- Apple Cinnamon Scones
- Maple Bacon Chocolate Chip Scones
- White Chocolate Cranberry Scones
- Chocolate Chip Scones
Happy Baking!
~Rachel Ballinger 💕☕️
”A lot of living happens in the kitchen.” ~Rachel
Carrot Cake Scones
Ingredients
Method
- Preheat oven to 400 degrees.
- In your mixer combine flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger. Cut the cold butter into small pieces and add to the dry mixture. Mix together until the butter is broken into small little pieces. It will take time so just be patient and it will break down!
- Mix in the milk or cream, vanilla, and shredded carrots until moistened. Turn out the dough onto a floured surface and divide dough in half and by hand form both sections into circles. You want the dough about an inch thick. Then cut each circle into 8 pieces like a pie with a dough cutter.
- Place 2 inches apart on a cookie sheet. Bake for about 17 minutes or until golden brown. Cool slightly and drizzle with glaze.
- Cream Cheese Glaze:
- In a small bowl smash the cream cheese with a spoon and then add the butter and mix till smooth. Add the milk and powdered sugar and mix till smooth and the right consistency to drizzle. Add more milk if needed.
