Carrot Cake Scones

These carrot cake scones are buttery, soft and topped with a vanilla cream cheese glaze. With shredded carrots, pecans, and warming spices like cinnamon, they're the perfect Easter dessert!

Course Breakfast, Brunch, Dessert

Cuisine American

Prep Time 15

Cook Time 20

Freezing Time 30

Total Time 1 5

Servings scones

Calories 383kcal

Author Kyleigh Sage

Equipment

Ingredients

Scones

½ cup unsalted butter frozen and grated
½ cup heavy cream
1 large egg
1 teaspoon vanilla extract
2 ¼ cups pastry flour substitute all purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon kosher salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup pecans or walnuts finely chopped
1 cup grated carrots

Cream Cheese Glaze

1 ounce cream cheese softened
½ cup powdered sugar
½ teaspoon vanilla extract
2-3 tablespoons heavy cream as needed

US Customary - Metric

Instructions

Place the butter in the freezer for at least 30 minutes before grating. Use a box grater to carefully grate the butter into small pieces. Keep the grated butter in the freezer until you're ready to use it. [If you don't want to use grated butter, just cut the butter into small chunks and keep chilled until ready to use.]
In a small bowl, whisk together the heavy cream, egg, and vanilla extract then set aside.
In a large bowl, add in the flour, sugar, baking powder, salt, cinnamon, nutmeg, ground ginger, and finely chopped pecans and whisk together.
Using the small side of a box grater, finely grate the carrots until you have 1 lightly packed cup.
Add the grated carrots to the flour mixture and toss to coat.
Then add in the frozen grated butter and mix gently in until it's also fully coated in the flour.
Slowly drizzle the wet ingredients over top, combing as you go. Continue mixing until the dough just comes together. The dough will be slightly sticky. If too dry, add in more cream 1 tablespoon at a time.
Transfer the dough to a lightly floured surface and gently press into an 8 inch round disc. Use a sharp knife to cut the dough into 8 triangles. [You could also form the dough into a metal scone pan instead.]
Place the scones a few inches apart on a parchment lined baking sheet.
Place the carrot cake scones in the freezer for at least 30-40 minutes before baking to firm up.
Lightly brush the tops with cream and sprinkle with a little granulated sugar if desired.
While the scones are chilling, preheat the oven to 400°F.
Bake at 400°F for 18-24 minutes or until the tops are golden brown. Remove from the oven and transfer to a wire rack to cool.
To make the glaze, whisk together the softened cream cheese, powdered sugar, and vanilla. Slowly add in cream until the glaze is a thick, but pourable consistency.
Drizzle the carrot cake scones with the cream cheese glaze and garnish with more chopped pecans.

Notes

These scones are best eaten the same day, but they'll keep in an airtight container in the fridge for up to 3 days. You can also reheat scones in the oven at 350°F for 5-10 minutes.

Nutrition