Can I make these scones ahead of time for a brunch?

Absolutely! You can prepare the dough the night before, shape it, cut into wedges, and refrigerate covered with plastic wrap. In the morning, simply bake as directed, adding 1-2 minutes to the baking time since they'll be cold from the refrigerator.

My carrots seem very moist. Should I drain them?

If your grated carrots seem particularly wet, lightly blot them with paper towels before adding to the dough. Too much moisture can make your scones spread too much during baking.

Can I use a food processor to make the dough?

Yes, you can pulse the dry ingredients with the butter in a food processor until you get a sandy texture. Then transfer to a bowl before adding the wet ingredients and mix by hand to avoid overworking.

Can I make these gluten-free?

Yes! Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture might be slightly different, but they'll still be delicious. Consider adding 1/4 teaspoon of xanthan gum if your blend doesn't already include it.

Carrot Cake Scones Recipe

Name: Carrot Cake Scones Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Cuisine: Western
Ingredients: 2 cups all-purpose flour; 1/3 cup granulated sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1/2 cup cold butter; 1 cup heavy cream; 1/2 cup finely shredded carrots; 1/2 cup chopped walnuts; 1/2 cup powdered sugar; 1 teaspoon ground cinnamon; 2 tablespoons milk (whole, 2%, or 1%); 1 teaspoon vanilla extract

These Carrot Cake Scones transform your favorite dessert into a delightful breakfast treat! Imagine biting into a tender, flaky scone with warming spices, shredded carrots, and crunchy walnuts, all topped with a sweet cinnamon glaze. Ready in just 25 minutes, these scones are perfect for busy mornings when you want something special without spending hours in the kitchen.

Why You’ll Love This Recipe

Quick Morning Treat: From start to finish in just 25 minutes – perfect for weekday breakfasts or weekend brunches when you’re craving something homemade but short on time.
Dessert for Breakfast: All the cozy flavors of carrot cake in a perfectly acceptable breakfast form – who says you can’t have your cake and eat it too?
Impressive Yet Simple: These scones look and taste like they came from a fancy bakery, but they’re surprisingly simple to make with basic ingredients.
Versatile: Enjoy them for breakfast, afternoon tea, or even as a not-too-sweet dessert that pairs beautifully with coffee or tea.

Ingredients You’ll Need

All-purpose flour: The foundation of our scones, providing structure and that classic scone texture.
Granulated sugar: Adds just the right amount of sweetness without overwhelming the other flavors.
Baking powder: The leavening agent that gives these scones their beautiful rise.
Salt: A small amount enhances all the other flavors and balances the sweetness.
Spices (cinnamon, nutmeg, allspice): This trio creates that distinctive carrot cake flavor profile we all love.
Cold butter: The secret to flaky scones! Cold butter creates pockets of steam when baking, resulting in those delicious layers.
Heavy cream: Adds richness and moisture to the scones, making them tender rather than dry.
Shredded carrots: The star ingredient! They add natural sweetness, moisture, and beautiful orange flecks throughout.
Chopped walnuts: Provide a wonderful texture contrast and that classic carrot cake nuttiness.
Powdered sugar, milk, and vanilla: Create a simple glaze that adds the perfect finishing touch.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize your carrot cake scones? Try these delicious twists:

Cream Cheese Glaze: Substitute a cream cheese glaze for an even more authentic carrot cake experience.
Dried Fruit: Add 1/3 cup of raisins or dried cranberries for extra sweetness and texture.
Coconut Lover’s Version: Mix in 1/4 cup shredded coconut to the dough for tropical flavor.
Nut Variations: Swap walnuts for pecans or go nut-free altogether if you have allergies.
Healthier Option: Use whole wheat flour for half of the all-purpose flour and reduce the sugar slightly for a more wholesome scone.

How to Make Carrot Cake Scones

Step 1: Prepare the Oven and Dry Ingredients

Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large mixing bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, and allspice. Whisk everything together until well blended.

Step 2: Incorporate the Butter

Grate the cold butter using a cheese grater directly into the flour mixture. This technique creates tiny butter pieces that distribute evenly throughout the dough. If you don’t have a grater, cut the butter into small pieces and use a pastry cutter to work it in until the mixture resembles coarse sand.

Step 3: Add Wet Ingredients and Mix

Pour in the heavy cream and add the shredded carrots and chopped walnuts. Gently stir until the ingredients just come together. Be careful not to overmix – a light hand makes tender scones!

Step 4: Shape and Cut

Turn the dough onto a clean countertop and gently form it into a ball. Press it down into a circle about 2 inches thick. Using a sharp knife, cut the circle into 8 wedges, like you’re cutting a pizza.

Step 5: Bake

Transfer the scone wedges to your prepared baking sheet, leaving a bit of space between each one. Bake for 13-15 minutes until the tops are beautifully golden brown.

Step 6: Prepare the Glaze

While the scones are baking, make the glaze by whisking together powdered sugar, cinnamon, milk, and vanilla extract in a small bowl until smooth.

Step 7: Finish and Cool

Remove the scones from the oven and transfer them to a wire cooling rack. While they’re still warm (but not hot), drizzle the cinnamon glaze over the top. Let them cool until the glaze sets before serving.

Pro Tips for Making the Recipe

Keep Everything Cold: For the flakiest scones, make sure your butter and cream are cold straight from the refrigerator.
Don’t Overwork the Dough: Mix just until combined – overworking develops gluten and makes tough scones.
Grating Butter: The cheese grater method is a game-changer for perfectly distributed butter throughout the dough.
Uniform Sizing: Cut your scones to similar sizes so they all bake evenly.
Parchment Paper: Don’t skip this step – it prevents sticking and makes cleanup a breeze.
Glaze Temperature: Apply the glaze while scones are still slightly warm but not hot for the perfect consistency.

How to Serve

These Carrot Cake Scones are wonderful served in several ways:

Breakfast Pairings

Serve alongside a steaming cup of coffee, hot tea, or a frothy latte for a cafe-worthy breakfast at home.

Brunch Spread

Include these scones as part of a larger brunch spread with fresh fruit, yogurt, and savory options like eggs or bacon.

Afternoon Tea

These scones make a delightful addition to an afternoon tea service with clotted cream or butter on the side.

Dessert Option

For a lighter dessert, serve slightly warmed with a scoop of vanilla ice cream or a dollop of whipped cream.

Make Ahead and Storage

Storing Leftovers

Store completely cooled scones in an airtight container at room temperature for 2-3 days. The flavor actually improves slightly on day two!

Freezing Unbaked Scones

Prepare the dough, cut into wedges, and freeze on a baking sheet. Once solid, transfer to a freezer bag and store for up to 3 months. Bake directly from frozen, adding 3-5 minutes to the baking time.

Freezing Baked Scones

Fully baked scones (without glaze) can be frozen for up to 2 months. Thaw at room temperature and warm briefly in the oven before glazing and serving.

Reheating

Warm refrigerated or room temperature scones in a 300°F oven for 5-7 minutes to refresh them. Microwaving for 10-15 seconds works in a pinch but may slightly affect the texture.

FAQs

Can I make these scones ahead of time for a brunch?

Absolutely! You can prepare the dough the night before, shape it, cut into wedges, and refrigerate covered with plastic wrap. In the morning, simply bake as directed, adding 1-2 minutes to the baking time since they’ll be cold from the refrigerator.
My carrots seem very moist. Should I drain them?

If your grated carrots seem particularly wet, lightly blot them with paper towels before adding to the dough. Too much moisture can make your scones spread too much during baking.
Can I use a food processor to make the dough?

Yes, you can pulse the dry ingredients with the butter in a food processor until you get a sandy texture. Then transfer to a bowl before adding the wet ingredients and mix by hand to avoid overworking.
Can I make these gluten-free?

Yes! Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture might be slightly different, but they’ll still be delicious. Consider adding 1/4 teaspoon of xanthan gum if your blend doesn’t already include it.

Final Thoughts

These Carrot Cake Scones bring together the comfort of home baking with the convenience of a quick recipe. The warm spices, sweet carrots, and crunchy walnuts create a breakfast treat that feels special without requiring professional baking skills. Whether you’re hosting brunch, surprising your family, or simply treating yourself to something delicious, these scones deliver bakery-quality results with minimal effort. Give them a try the next time you’re craving something beyond ordinary breakfast fare!