Carrot Cake Scones

Scones on a blue plate topped with icing and a sprinkle of nutmeg.

5 from 1 vote

These buttery and flavorful Carrot Cake Scones with cream cheese icing are loaded with shredded carrots and yummy spices to make them taste just like carrot cake!

Prep Time15

Cook Time15

Total Time30

Servings: scones

Calories: 327kcal

Author: Naomi Andres

Equipment

large baking sheet
parchment paper
measuring cups & spoons
mixing bowls
pastry cutter
grater

Ingredients

For the Scones:

2 ¼ cups all-purpose flour
½ cup brown sugar (packed)
1 tablespoon baking powder
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¾ cup cold salted butter * (cubed)
¼ cup whipping cream
1 egg
1 teaspoon vanilla extract
¾ cup finely shredded carrots

For the Icing:

2 ounces cream cheese
2 tablespoons salted butter (softened)
1 cup powdered sugar (confectioners sugar)
½ teaspoon vanilla extract
1-2 tablespoons whipping cream

Instructions

Preheat the oven to 400℉. Line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, and nutmeg.
2 ¼ cups all-purpose flour, ½ cup brown sugar, 1 tablespoon baking powder, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg
Add the cubes of cold butter to the flour mixture and use a pastry cutter to cut the butter in until the pieces are the size of peas.
¾ cup cold salted butter
In a small bowl, whisk together the whipping cream, egg, vanilla, and shredded carrots. Add to the flour/butter mixture and mix until a loose dough begins to form.
¼ cup whipping cream, 1 egg, 1 teaspoon vanilla extract, ¾ cup finely shredded carrots
Gently knead and fold the mixture until the dough comes together. Separate the dough into 3 equal pieces. Form each piece into a round around 3-4 inches in diameter and 1 ½ inches thick. Cut each round into quarters. Arrange all 12 scones on the prepared baking sheet.
Bake in the preheated oven for 12-16 minutes or until golden brown. While the scones are cooling slightly, make the icing by briskly whisking together the softened cream cheese, butter, powdered sugar, vanilla, and enough cream to make a spreadable icing. Spread over the slightly cooled scones. Enjoy!
2 ounces cream cheese, 2 tablespoons salted butter, 1 cup powdered sugar, ½ teaspoon vanilla extract, 1-2 tablespoons whipping cream

Notes

You may replace the salted butter called for in this recipe with unsalted butter and add about ⅓ teaspoon of salt to the dry ingredients.

Nutrition