There’s something wonderfully cozy about freshly baked scones, especially when they’re packed with sweet, spiced carrots and topped with a luscious cream cheese glaze. This Easy Carrot Cake Scones with Cream Cheese Glaze Recipe hits all the comfort-food notes, bringing the rich flavors of carrot cake into a flaky, tender scone form. I love this recipe because it’s both approachable and impressively flavorful without requiring a ton of hands-on time.
Whether you need a special breakfast treat, a teatime indulgence, or a snack to brighten your afternoon, these carrot cake scones will quickly become your go-to. When I first tried this recipe, I was hooked by the balance of spices and the surprise crunch from crystallized ginger and nuts. I can’t wait for you to try them and see just how simple it is to transform humble ingredients into a crowd-pleasing delight!
Why You’ll Love This Recipe
- Easy to Make: The dough comes together fast, perfect for when you’re short on time but want something special.
- Moist and Flaky: Thanks to frozen butter grated directly into the flour, these scones have amazing texture without oily heaviness.
- Flavor-Packed: The cinnamon, nutmeg, and cloves combined with grated carrot and a cream cheese glaze make each bite irresistible.
- Versatile for Any Occasion: Whether it’s breakfast, brunch, or a snack, these scones fit right in and impress friends and family every time.
Ingredients You’ll Need
The magic of these Easy Carrot Cake Scones with Cream Cheese Glaze Recipe lies in the blend of pantry staples, fresh grated carrot, and warm spices. Make sure to use fresh carrots and frozen butter for the best texture and flavor.
- All-purpose flour: The base of the scones; provides structure and that tender crumb.
- Light brown sugar: Adds sweetness and a hint of molasses flavor that complements the spices perfectly.
- Kosher salt: Enhances all the flavors without making the scones taste salty.
- Baking powder: Gives the scones their lift and fluffiness.
- Cinnamon, nutmeg, cloves: Classic warming spices that create that “carrot cake” vibe.
- Grated carrots: Fresh and sweet, they keep the scones moist and add natural sweetness.
- Raisins: Plump and chewy, they give little bursts of sweetness.
- Shredded sweetened coconut: Adds texture and tropical flavor.
- Chopped nuts (pecans recommended): For crunch and nuttiness, but use what you love.
- Crystallized ginger (optional): I love this surprise zing — finely chopped for a subtle kick.
- Heavy cream: Keeps the dough rich and tender, plus it’s used for brushing the tops to get that golden finish.
- Large egg: Helps bind everything together and adds richness.
- Vanilla extract: Balances the spices and adds depth.
- Unsalted butter (frozen): The secret to flaky scones; grating it in ensures even distribution without melting.
- Coarse (turbinado) sugar (optional for topping): For a delicate crunch and pretty sparkle on top.
- Cream cheese, butter, powdered sugar (for glaze): To whip up the luscious cream cheese glaze that takes these scones over the top.
Variations
I love how easy it is to make this recipe your own. Over time, I’ve tried different mix-ins and adjustments, and I encourage you to play around with what you have on hand or what suits your taste buds!
- Nut-Free Variation: Swap out the pecans for pumpkin seeds or omit nuts altogether to make these scones safe for nut allergies.
- Gluten-Free Version: Use a 1:1 gluten-free flour blend — it works surprisingly well if you follow the method as is.
- Spice it Up More: Add a pinch of ground ginger or cardamom if you like a spicier scone.
- Fruit Variations: Try dried cranberries or chopped dates instead of raisins for a different sweetness dimension.
- Dairy-Free Adaptation: Substitute coconut cream for heavy cream and use a dairy-free butter for a vegan twist.
How to Make Easy Carrot Cake Scones with Cream Cheese Glaze Recipe
Step 1: Mix the Dry Ingredients and Coat the Add-ins
Start by whisking together your flour, brown sugar, salt, baking powder, and all those lovely spices right in a big bowl. This ensures your scones have an even flavor throughout. Then, toss in the grated carrots, raisins, shredded coconut, chopped nuts, and optional crystallized ginger. Coating the mix-ins in flour keeps them from sinking to the bottom when baking — a little trick I learned that makes a huge difference!
Step 2: Prepare the Butter and Wet Ingredients
Here’s where the texture magic happens: grate your frozen butter directly into the bowl with the dry ingredients using a box grater. This might sound unconventional, but trust me — it creates the perfect flaky layers. Use your hands or a spatula to lightly work the butter into the flour mixture, aiming for pea-sized bits throughout. Don’t overdo it! In a separate bowl, whisk together the heavy cream, egg, and vanilla extract to combine the wet ingredients.
Step 3: Bring the Dough Together
Pour the wet mixture into the dry ingredients and gently fold everything together until just combined. You want a shaggy dough that isn’t overworked — spotting little chunks of butter here and there is a good sign, as those will melt into pockets of delicious flakiness in the oven.
Step 4: Shape and Chill the Scones
Turn your dough out onto a lightly floured surface and pat it into a rough 10-inch circle. Using a sharp knife or bench scraper, cut the disc into 8 equal wedges. Transfer these wedges to a parchment-lined baking sheet. Chilling them in the freezer for 15 minutes or the fridge for 30 minutes lets the butter firm up again, helping the scones hold their shape and bake beautifully.
Step 5: Bake to Golden Perfection
Right before baking, brush the tops with a bit of heavy cream and sprinkle on turbinado sugar if you like a sweet, crunchy top. Bake at 350°F (180°C) for 20-25 minutes or until they’re just lightly golden and a toothpick comes out clean. You’ll love that perfect balance of crispy edges and tender, moist centers.
Step 6: Whip Up the Cream Cheese Glaze
While the scones cool, beat together softened cream cheese, butter, powdered sugar, and heavy cream until you get a smooth, drizzle-able glaze. I like to wait until the scones are completely cooled before adding the glaze — this keeps it glossy and silky rather than melting right off.
Pro Tips for Making Easy Carrot Cake Scones with Cream Cheese Glaze Recipe
- Grate Butter Frozen: I discovered that grating frozen butter results in more evenly distributed flakes, giving you that perfect scone texture.
- Don’t Overmix the Dough: Mixing until just combined keeps the butter from melting and ensures flaky layers instead of dense scones.
- Chill Before Baking: That step prevents spreading and gives scones their classic shape – don’t skip or shorten chilling time!
- Cool Before Glazing: Let scones cool fully to avoid the glaze melting off; it also lets flavors settle beautifully.
How to Serve Easy Carrot Cake Scones with Cream Cheese Glaze Recipe
Garnishes
I like to keep things simple with a few toasted pecan halves or a sprinkle of finely chopped crystallized ginger on top of the glaze for added texture and zing. If you’re serving these scones for guests, a dusting of extra cinnamon or a light sprinkle of nutmeg on the glaze makes them look extra special and inviting.
Side Dishes
Pair these scones with a steaming cup of chai or coffee for a cozy morning. They also go well alongside fresh fruit salad or a dollop of Greek yogurt for a balanced brunch spread. My family loves them with a side of scrambled eggs, turning a simple bake into a complete meal.
Creative Ways to Present
For a festive touch, arrange the scones in a circular pattern on a cake stand and drizzle the glaze in a zig-zag across the top. You can even add edible flowers or tiny carrot-shaped candies for spring or Easter celebrations. I once served these at a book club, along with colorful linen napkins — it made the whole experience feel warm and memorable.
Make Ahead and Storage
Storing Leftovers
I store leftover scones in an airtight container in the refrigerator, especially if they have the cream cheese glaze. They stay good for up to a week, which surprised me the first time! Without glaze, they’re fine at room temperature for 3 to 4 days — just keep them covered to retain moisture.
Freezing
Freezing these scones works really well — I usually freeze them before baking. After cutting the dough into wedges, I place them on a tray, freeze individually, and then store in a freezer bag. When ready, just bake straight from frozen, adding a few extra minutes to the bake time. This trick gives me fresh scones anytime without the hassle.
Reheating
When reheating, I pop scones in a 325°F oven for about 8-10 minutes to maintain crisp edges and a warm, tender center. Avoid the microwave if you can — it tends to make them a bit soggy. If glazed, I add a fresh touch of glaze after warming to keep the flavors vibrant.
FAQs
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Can I use regular granulated sugar instead of brown sugar in this recipe?
You can substitute granulated sugar, but you’ll lose some of the molasses richness and moisture that brown sugar provides. If you do swap, consider adding a tablespoon of molasses or honey to keep that characteristic depth of flavor.
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What is the secret to flaky scones in this Easy Carrot Cake Scones with Cream Cheese Glaze Recipe?
The key is in using frozen butter grated into the flour, and not overmixing the dough. Keeping the butter cold until baking helps create flaky layers as it melts in the oven, resulting in tender, crumbly bites.
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Can I make these scones vegan?
Yes! Swap out the butter for a plant-based substitute, use coconut cream or almond milk mixed with a bit of oil instead of heavy cream, and choose a flax egg or other egg substitute. Just note that texture and flavor may vary slightly.
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Is the cream cheese glaze necessary?
Not at all! The scones are delightful on their own, but the glaze adds a lovely tangy sweetness that complements the spices beautifully. If you prefer a less sweet option, you can skip it or drizzle a simple powdered sugar glaze instead.
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How do I make sure my grated carrots don’t make the dough too wet?
Grate the carrots finely and drain off any excess moisture by squeezing them gently in a clean kitchen towel before adding to the mixture. This helps keep the dough from becoming too wet and sticky.
Final Thoughts
This Easy Carrot Cake Scones with Cream Cheese Glaze Recipe has become a favorite for such good reasons — they’re quick to whip up, bring that irresistible carrot cake flavor, and have the kind of texture that keeps you going back for more. I genuinely enjoy baking these on cozy weekend mornings or when friends drop by unexpectedly. I hope you’ll give these scones a try and find just as much joy in baking (and eating!) them as I do. You’re going to love how effortlessly delicious they turn out.
Print
Easy Carrot Cake Scones with Cream Cheese Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8 scones
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These easy carrot cake scones are a delightful twist on the classic scone, bursting with the warm flavors of cinnamon, nutmeg, and cloves, along with grated carrots, raisins, coconut, and chopped nuts. Topped with an optional luscious cream cheese glaze, they make a perfect breakfast or snack treat that’s flaky, moist, and full of texture.
Ingredients
Carrot Cake Scones:
- 2 1/4 cups all-purpose flour
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 cup grated carrots
- 1/2 cup raisins (golden or regular)
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped nuts (pecans recommended)
- 3 tablespoons crystallized ginger, finely chopped (optional)
- 1/2 cup heavy cream + extra for brushing
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 cup unsalted butter, frozen
- Optional: 2 tablespoons coarse (turbinado) sugar for topping
Cream Cheese Glaze (optional):
- 1 tablespoon cream cheese, softened to room temperature
- 1 tablespoon unsalted butter, softened to room temperature
- 1/2 cup powdered sugar
- 2 tablespoons heavy cream
Instructions
- Preheat the oven: Set your oven to 350˚F (180˚C) to prepare for baking the scones.
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, light brown sugar, kosher salt, baking powder, cinnamon, nutmeg, and cloves until evenly combined.
- Add the mix-ins: Stir in grated carrots, raisins, shredded coconut, chopped nuts, and optional crystallized ginger. Toss everything so that the pieces are coated with the flour mixture.
- Combine wet ingredients: In a separate medium bowl, whisk together heavy cream, egg, and vanilla extract until smooth.
- Grate the butter: Using a box grater, grate the frozen unsalted butter directly into the bowl with the flour mixture. This helps distribute the butter in small pieces ensuring a tender texture.
- Incorporate butter: Gently fold the ingredients together with a spatula or your hands to mix the butter evenly without overworking the dough.
- Add wet mixture: Pour the heavy cream mixture into the dry ingredients and gently mix just until a shaggy dough forms. Avoid over-mixing to maintain butter chunks for flaky scones.
- Shape the dough: Transfer the dough onto a lightly floured surface. With floured hands, shape it into a roughly 10-inch disk.
- Cut into wedges: Using a sharp knife or bench scraper, cut the dough disk into 8 triangle-shaped wedges.
- Chill the scones: Place the scones on a parchment-lined baking sheet and chill in the freezer for 15 minutes or refrigerator for 30 minutes to help them hold shape during baking.
- Prepare for baking: Brush the tops of the scones with additional heavy cream, then sprinkle with coarse sugar if using.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the scones are light golden brown and cooked through.
- Make the glaze (optional): While the scones cool, whisk together cream cheese, unsalted butter, powdered sugar, and heavy cream until smooth and pourable.
- Glaze and serve: Once the scones are cooled, drizzle the cream cheese glaze on top before serving.
Notes
- If you prefer a sweeter scone, increase the brown sugar to 1/3 or 1/2 cup.
- Store baked and cooled scones in an airtight container in the refrigerator for up to a week.
- Without the cream cheese glaze, scones can be stored at room temperature for 3-4 days.
- Nutritional information does not include the optional cream cheese glaze.
Nutrition
- Serving Size: 1 scone (without glaze)
- Calories: 280
- Sugar: 13g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
