Carrot Cake Scones are a fun spin on Easter’s classic carrot cake. Shredded carrots, raisins, walnuts and cozy spices speckle the inside of these soft scones for the ultimate comfort breakfast!
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Additional Time 30 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 8
Ingredients
For the scones
2 ¾cups(358g)all-purpose flour
⅓cup(67g)granulated sugar
1tablespoonbaking powder
1teaspoonground cinnamon
¾teaspoonsalt
½teaspoonbaking soda
½teaspoonground ginger
¼teaspoonground cloves
½cup(114g)unsalted butter, cold and cut into pieces
¾cup(96g)shredded carrot
⅓cup(49g)raisins
⅓cup(39g)chopped walnuts
¾cup(180ml)buttermilk, cold
1teaspoonvanilla extract
1large egg
1tablespoonheavy cream or milk
For the glaze
4ounces(113g)cream cheese, softened
½cup(60g)confectioners’ sugar
1teaspoonvanilla extract
4tablespoonsheavy cream
Instructions
Make the scones
In a large bowl, whisk the flour, sugar, baking powder, cinnamon, salt, baking soda, ginger, and cloves together.
Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs. Stir in the shredded carrots, raisins, and walnuts.
Whisk the buttermilk, egg, and vanilla together and gradually add it to the flour mixture. Stir just until the dough comes together. You may not need all the buttermilk. Add a little at a time until the mixture is moist but not too wet. Do not over mix the dough or the scones will be tough.
Transfer the dough to a lightly floured surface and gently knead the dough four or five times. Pat the dough into a 7 inch round circle. Cut the circle in half, then cut each half into four triangle-shaped wedges.
Arrange the scones 2 inches apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes.
Meanwhile, position the oven rack in the center of the oven and preheat to 400°F.
Remove the scones from the freezer and brush the tops with milk or cream. Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool. Top with glaze and serve immediately.
Make the glaze
Combine the ingredients for the glaze in a medium bowl. Whisk until smooth and spreadable.
Notes
The scones need to be cold when going into the oven. Placing the shaped dough into the freezer for 30 minutes ensures the scones will bake up light and fluffy.
Alternatively, you can place the scone dough in the refrigerator for at least 2 hours.
This recipe yields 8 large scones. For smaller scones, cut the dough into 16 pieces instead of 8. Watch the scones closely as they bake because smaller scones may require a shorting baking time.
Make ahead tip
Unbaked scones can be refrigerated overnight. Or seal in an airtight container and freeze for up to 1 month. Add about 2 minutes to the baking time when baking from frozen.
Scones will keep for up to 2 days stored in an airtight container at room temperature.
Scones can be frozen for up to 3 months. Thaw in the refrigerator overnight.