Carrot Cake Scones Recipe
Tender scones packed with shredded carrots, toasted pecans, vanilla, and warm spices. Perfect for Easter, Mother's Day, or spring brunch!
Ingredients
For the carrot cake scones
- 1/4 cup chopped pecans
- 2 1/2 cups all-purpose flour 345 grams
- 2 teaspoons baking powder
- 1/2 teaspoon fine-grain sea salt
- 1/2 cup dark brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup finely shredded carrots packed
- 1 1/4 - 1 1/2 cups heavy cream cold; start with 1 1/4 cup and add the additional cream if needed
- 1 teaspoon pure vanilla extract
For the cream cheese frosting
- 2 ounces cream cheese room temperature
- 2 tablespoons butter
- 1/2 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
Make and baked the carrot cake scones
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Place the pecans in a medium skillet over medium heat. Cook, stirring frequently, until fragrant and lightly toasted, about 5 minutes. Remove from heat.
- In a large bowl, mix together the flour, baking powder, salt, brown sugar, cinnamon, ginger, nutmeg, and cloves.
- Stir in the shredded carrots and toasted pecans until well-combined.
- Add 1 1/4 cup of the heavy whipping cream. Using a large spatula, wooden spoon, or bowl scraper, stir and press the dough together until it forms a shaggy mass without any flour left in the bowl. If the dough is very dry, add the additional 1/4 cup heavy whipping cream.
- Turn the dough out onto a floured surface. Fold the dough onto itself a couple more times, then form a round disk about 2 inches tall and 6 inches in diameter.
- Cut the dough into 8 wedges. Transfer each wedge onto the parchment paper. Brush the tops of the scones with more heavy whipping cream.
- Bake until puffed and lightly browned on the sides and bottom, 18-20 minutes. Transfer to a wire rack to cool completely.
Make the cream cheese frosting
- Place the cream cheese, butter, powdered sugar, and vanilla extract in a small bowl. Using a hand mixer, beat until smooth. Spread the cream cheese onto the scones.
- Keep scones in the refrigerator (to be on the safe side because of the cream cheese frosting) for 3-4 days.
Notes
If you prefer a more uniform, glaze-like consistency, you can microwave the frosting for 30-60 seconds to thin it out, then spoon it over the top or dip the scones in.
Nutrition Facts
Serving: 1scone, Calories: 481kcal, Carbohydrates: 55g, Protein: 6g, Fat: 27g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 74mg, Sodium: 321mg, Potassium: 164mg, Fiber: 2g, Sugar: 23g, Vitamin A: 2287IU, Vitamin C: 1mg, Calcium: 125mg, Iron: 2mg