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Scones Recipe for Easter Brunch.

Carrot Cake Scones


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5 from 25 reviews

Description

These carrot cake scones are tender and delicious, bursting with grated carrots and warm spices. They’re finished with a luscious cream cheese glaze for an extra touch of sweetness. If desired, sprinkle some chopped walnuts on top.


Ingredients

Units Scale

For Carrot Cake Scones

  • 3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 3/4 cup cold butter, grated
  • 1 cup finely-grated carrots
  • 1/3 cup shredded sweetened coconut
  • 1/3 cup walnuts, chopped
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 3/4 cup heavy cream

For Brushing

  • 1 large egg
  • 1 tablespoon heavy cream

Cream Cheese Frosting

  • 6 ounces cream cheese
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 1/4 cup powdered sugar

Instructions

For Carrot Cake Scones

Recipe Prep: Place the cold grated butter the freezer for 10 minutes. Preheat oven to 425°F. Line a large baking tray with parchment paper (or a reusable silicone baking mat). 

  1. In a large mixing bowl, add the flour, sugar, baking powder, cinnamon, nutmeg, ginger and salt. Use a whisk to combine. Add in the cold grated butter. With clean hands, toss to coat. Add in the grated carrot, shredded coconut, and walnuts. Stir to incorporate.
  2. Add the egg, vanilla, and heavy cream. Stir and fold the dough until it’s just moistened.
  3. Turn the dough onto a heavily floured surface. With well-floured hands, knead it for one minute (about 8-10 times). Pat down the dough and shape it into an 8-inch circle. With a bench scraper or a sharp knife, cut the dough into 8 equal-sized wedges. Arrange the scones on the baking tray, 2 inches apart.
  4. In a small bowl, whisk together 1 large egg and 1 tablespoon heavy cream. Brush this egg wash over the tops and sides of each scone.
  5. Bake for 12-15 minutes, or until the top of the scones are golden blonde. Transfer them to a cooling rack. 

For Cream Cheese Frosting

  1. In the bowl of a stand mixer, whip together the softened cream cheese and softened butter. Add vanilla and powdered sugar. Starting on a low setting and gradually increasing the speed, whip the cream cheese frosting until it’s beautifully smooth.
  2. Drizzle frosting onto the scones from a spoon, or use a piping bag with a round metal tip. If desired, sprinkle the frosting with some chopped walnuts.

Notes

Can I omit nuts from the recipe? Yes, you can omit the chopped walnuts if you prefer or if you have nut allergies. The scones will still be delicious without them, or you can substitute them with an equal amount of raisins, shredded coconut, or dried cranberries for added texture and flavor.

Expert baking tip: The baking powder in these scones can provide a powerful lift during the first few minutes of baking. The secret is using the right temperature to maximize lift. Here’s how to do it: Set your oven to 500°F. Once you stick the scones into the oven, immediately lower the heat to 425°F. The initial higher heat will compensate for heat lost when opening the oven. Your scones will bake at the perfect temperature!

  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Category: Bread
  • Method: Bake
  • Cuisine: American