Description
These Easy Carrot Cake Scones bring all the cozy flavors of classic carrot cake into a tender, flaky breakfast treat. Packed with warm spices, shredded carrots, raisins, coconut, and nuts, they’re finished with a luscious cream cheese glaze.
Ingredients
Scale
Essential Ingredients:
- 2 ¼ cups all-purpose flour – The structural base of the scones.
- ¼ cup light brown sugar, packed – Adds subtle sweetness and a caramel undertone.
- ½ teaspoon kosher salt – Enhances all the other flavors.
- 1 tablespoon baking powder – Helps the scones rise and stay fluffy.
- 1 teaspoon cinnamon – Warm, comforting spice.
- ¼ teaspoon nutmeg – Adds complexity to the spice mix.
- ⅛ teaspoon cloves – Offers a hint of rich spice.
- 1 cup grated carrots – Moisture and sweetness, carrot cake’s signature.
- ½ cup raisins (golden or regular) – Sweet, chewy bites in every scone.
- ½ cup shredded sweetened coconut – For texture and a hint of tropical sweetness.
- ½ cup chopped nuts (pecans, walnuts, or almonds) – Adds crunch and nutty flavor.
- 3 tablespoons crystallized ginger, finely chopped (optional) – A spicy-sweet zing.
- ½ cup heavy cream – Adds richness; also used for brushing tops.
- 1 large egg – Binds everything together.
- 1 ½ teaspoons vanilla extract – Aromatic sweetness.
- ½ cup unsalted butter, frozen – Ensures flakiness when grated in.
- Optional: 2 tablespoons turbinado sugar – For a crunchy, sparkly topping.
Cream Cheese Glaze Ingredients:
- 1 tablespoon cream cheese, softened – Creamy and tangy base.
- 1 tablespoon unsalted butter, softened – For smooth texture.
- ½ cup powdered sugar – Sweetens and thickens the glaze.
- 2 tablespoons heavy cream – To thin the glaze for drizzling.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, salt, baking powder, cinnamon, nutmeg, and cloves.
- Grate in the frozen butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Stir in the grated carrots, raisins, coconut, nuts, and crystallized ginger (if using).
- In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
- Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix.
- Turn dough out onto a floured surface and gently knead just until it comes together. Shape into an 8-inch circle and cut into 8 wedges.
- Place wedges onto the prepared baking sheet. Brush tops with extra cream and sprinkle with turbinado sugar if using.
- Bake for 18–22 minutes or until golden brown. Let cool slightly on a wire rack.
- While scones cool, make the glaze: Beat together cream cheese, butter, and powdered sugar until smooth. Stir in cream until drizzling consistency is reached.
- Drizzle glaze over warm scones and serve.
Notes
- Grating the butter and keeping it cold is key to flaky scones.
- These freeze well—wrap cooled scones tightly and store for up to 2 months.
- You can use whole wheat pastry flour for a healthier twist.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone (with glaze)
- Calories: 340
- Sugar: 18g
- Sodium: undefined
- Fat: 18g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: undefined
Keywords: Carrot Cake Scones, Easy Scones, Breakfast, Cream Cheese Glaze, Carrot Recipes, Spring Brunch