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
Scale
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
