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

Description

These carrot cake scones are a perfect combination of warm spices and sweet carrots, delivering the comforting flavors of carrot cake in a beautiful, flaky scone. They are perfect for breakfast, snacks, or even dessert! The easy glaze adds a sweet finish to these moist and tender pastries.

Ingredients

Units Scale

Scones

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

Glaze

1/2 cup powdered sugar
1 teaspoon ground cinnamon
2 tablespoons milk (whole, 2%, or 1%)
1 teaspoon vanilla extract

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Instructions

Preheat the Oven
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. This ensures even baking and prevents sticking.
Mix Dry Ingredients
In a large mixing bowl, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and allspice. This creates the base of your scones infused with warm, spicy flavors.
Incorporate the Butter
Grate the cold butter using a cheese grater and stir it into the flour mixture. Alternatively, cut the butter into small pieces and use a pastry cutter to mix it in until the mixture resembles coarse meal or sand. This step helps create a flaky texture in the scones.
Add Liquids and Mix-ins
Stir in the heavy cream, shredded carrots, and chopped walnuts until the dough starts to come together. Be careful not to overmix to avoid tough scones.
Shape the Dough
Turn the dough onto a clean countertop and form it into a ball. Press it into a thick circle about 2 inches tall, then use a sharp knife to cut the dough into 8 equal wedges.
Bake the Scones
Place the scones on the prepared baking sheet and bake for 13–15 minutes, or until the tops turn golden brown. This ensures they are fully baked and flakey.
Prepare the Glaze
While the scones are baking, whisk together the powdered sugar, cinnamon, milk, and vanilla in a small bowl. Mix until smooth and set aside.
Cool and Drizzle with Glaze
Once the scones are baked, remove them from the oven and transfer to a wire cooling rack. Drizzle the prepared glaze over the tops and allow them to cool slightly before serving.

Notes

For best results, use cold butter straight from the refrigerator to ensure flaky layers in the scones.
Finely shred the carrots to evenly incorporate them into the dough without clumping.
Feel free to substitute walnuts with pecans or omit the nuts for a nut-free version.
If you prefer sweeter scones, try adding 1–2 tablespoons of brown sugar to the dry ingredients.
Serve these scones warm for the best texture and flavor. Store leftovers in an airtight container for up to 2 days.

Nutrition

Serving Size: 1 scone
Calories: 320
Sugar: 10g
Sodium: 160mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg