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carrot cake scones recipe

Carrot Cake Scones with Cream Cheese Icing

These Carrot Cake Scones are wonderfully moist, crumbly and filled with freshly shredded carrots and flavourful ground spices. Topped with a luscious cream cheese icing, this recipe has everything you love about a classic carrot cake!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 scones

Ingredients
  

FOR THE SCONES:

  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 8 tablespoons butter cold
  • ⅔ cup milk
  • ¾ cup finely grated carrots about 1 large carrot
  • ¼ cup chopped walnuts optional

FOR THE ICING:

  • ¼ cup cream cheese room temperature
  • ¼ cup confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 1-2 teaspoons milk

Instructions
 

To Make The Carrot Cake Scones:

  • Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  • In a large mixing bowl, combine all-purpose flour, baking powder, granulated sugar, brown sugar, salt, ground cinnamon, ginger, cloves and nutmeg.
  • Add cold butter to the mixing bowl. Using a pastry cutter, fork or your fingers, cut the cold butter into the dry ingredients until coarse.
  • Add grated carrots, milk and chopped walnuts (optional). Mix until dough begins to form. It shouldn’t be too wet or sticky. If that is the case, you may need a bit more flour.
  • Place the scone dough onto a floured surface and form it into a disk about 1 ½ inch thick. Cut it into 8 wedges. Place the wedges on the lined baking sheet and brush the tops lightly with more milk.
  • Bake in a preheated oven for 18-20 minutes. Insert a toothpick in the center of the scones. They are done baking when a toothpick comes out clean. Let the carrot cake scones cool before icing.

To Make The Cream Cheese Icing:

  • Beat softened cream cheese and 1-2 teaspoons milk until smooth. Add confectioners’ sugar and vanilla extract. Mix until creamy. Feel free to adjust as needed. If the icing is too thick, add a little bit more of milk, until you reach the desired consistency. If it is too thin, add more confectioners' sugar, until thickened.
  • Top the scones with the cream cheese icing and sprinkle with more freshly shredded carrots and chopped walnuts, if desired.
Course Scones
Cuisine American
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