Carrot Cake Scones Recipe {Quick & Easy!}

This carrot cake scones recipe is full of grated carrot, brown sugar, and warm spices just like you would find in every bite of your favorite homemade carrot cake. This recipe is quick and easy and you will enjoy every morsel of these soft and fluffy scones with a hot cup of tea or coffee. In fact, the flavors of carrot cake will be perfect to serve for an Easter Brunch or as a nice surprise hidden in an Easter basket!

I love how simple ingredients create such scrumptious baked goods. There is no need to get super fancy when making these eggless scones and you will be amazed at how soft and flaky they are. You must check out my other post for my favorite scone base recipe. I call it our Master scone recipe because it is where every recipe we make begins.

Once you have this down, it is just a matter of adding your favorite sweet or savory fillings and spices and you are on your way to perfect scones.

Tools to make freshly baked scones

These are the tools used to make this carrot cake scone recipe and all of our homemade scones.

• Pastry blender we mention this item with every single recipe because it is THE item that will ensure a fluffy outcome for your scones. You can use 2 knives or your hands, but a pastry blender or aka pastry cutter is best.
• Parchment paper a baking sheet lined with parchment paper is not only great for non-stick baking, but it is also awesome for easy cleanup! No pan scrubbing is needed!
• Mixing bowl should be a large mixing bowl if you want to make this a one-bowl recipe! I mix and also knead the scone dough right in the bowl before turning it out onto a floured surface.

Fresh carrot cake scone recipe ingredients

• all-purpose flour
• sugar
• brown sugar
• baking powder
• salt
• cinnamon
• nutmeg
• allspice
• vanilla extract
• chilled unsalted butter, cut into small pieces
• half-and-half, plus 1 tbsp.
• 3/4 cup freshly grated carrots, or shredded carrots, about 1 or 2 medium carrots
• 1/4 cup plump raisins
• chopped walnuts (optional)

Cream Cheese Glaze

• cream cheese, room temperature
• maple syrup
• cold heavy cream or milk

Related recipes: Master Scone Recipe, Fresh Strawberry Scones, Fresh Peach Scones, Blueberry Lemon Scones, Clementine Scones, Pumpkin Spice Scones, Cranberry Orange Scones, Raspberry White Chocolate Scones

Important steps for every scone recipe

Making this homemade fresh carrot cake scone recipe is easy! In less than 20 minutes, you can have a from-scratch, soft scone that is fluffy and full of sweet shredded carrots and juicy raisins. If you like walnuts in your carrot cake, you can simply add them to this recipe as well to get that authentic spring cake flavor.

And what is carrot cake without the traditional cream cheese frosting? Don't worry, I have a nice maple cream cheese glaze that you can drizzle over the top of your baked scones. Get ready to fire up your tea kettle for this perfect tea time treat!

First, let's go over TWO VERY IMPORTANT THINGS you MUST DO to ensure a perfect flaky scone:

1. Preheat your oven to 425 degrees for at least 20 minutes before baking. A hot oven will help your scones rise tall instead of being flat.
2. Make sure your butter is COLD. It does not matter if you use cold unsalted butter or salted butter, but it MUST BE COLD. As the butter melts it will allow for air to create flaky scones

How to make a delicious recipe for carrot scones

In a large bowl, mix your dry ingredients first. You will whisk together flour, baking powder, sugar, cinnamon, nutmeg, allspice, and salt. Next, add in the brown sugar and gently mix until combined. Set aside the dry mixture.

In a small bowl, add raisins and cover with hot water. Let stand until fruit starts to hydrate; about 5-10 minutes. Once plump, drain and set aside.

Meanwhile, using the small holes of a box grater, grate cleaned and peeled carrots until you have 3/4 cup. Set aside.

Working with a sharp knife, cut cold butter into small pieces. Add to the flour mixture and using a pastry blender, cut in the butter until the flour mixture begins to look like coarse crumbs. This will give the best texture to your scones.

Now it is time to add in your wet ingredients. Add half and half, vanilla extract, shredded carrots, hydrated raisins and mix gently until a shaggy dough forms. If you would like to add chopped walnuts, now would be the best time to do so. Using your hands, knead scone dough for a little time until it forms a smooth soft ball, about 5-10 times.

Place dough on a lightly floured surface and gently push the dough into an 8-inch round disc, about 1 inch thick. Using a bench scraper or knife, cut the disc into 8 wedges and place them on a prepared baking sheet.

With a pastry brush dipped in half and half, brush tops of scones and a small pinch of sugar.

Bake in preheated oven for 12-15 minutes until the bottoms are golden brown.

Remove from the oven and let cool on a wire rack.

Once the scones are completely cool, enjoy plain or top cooled scones with our delicious maple cream cheese glaze.

Simple Cream Cheese Glaze

In a small bowl combine cream cheese, pure maple syrup, and heavy cream. Stir until smooth. You can add to a pastry bag, zip-lock bag with a corner snipped off, or use a spoon to drizzle over the top of each scone.

Storing baked scones

Store scones in an airtight container for up to 3 days on the kitchen counter. If you would like them to last longer, you can freeze them for up to 3 months. Simply defrost until room temperature and enjoy!

When the Easter Bunny hops into town, it will be a great idea to add these delicious carrot cake scones to your holiday table!

Continue to Content

Carrot Cake Scones Recipe {Quick & Easy!}

Yield: 8

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

This carrot cake scones recipe is full of grated carrot, brown sugar, and warm spices just like you would find in every bite of your favorite homemade carrot cake. This recipe is quick and easy and you will enjoy every morsel of these soft and fluffy scones with a hot cup of tea or coffee.

Print

Ingredients

• 2 cups all-purpose flour
• 5 Tablespoons sugar
• 1/4 cup brown sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon cinnamon
• 3/4 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1 teaspoon vanilla extract
• 6 Tablespoon chilled unsalted butter, cut into small pieces
• 2/3 cup half-and-half, plus 1 tbsp.
• 3/4 cup freshly grated carrots, or shredded carrots, about 1 or 2 medium carrots
• 1/4 cup plump raisins
• chopped walnuts (optional)
• Cream Cheese Glaze
• 2 oz. cream cheese, room temperature
• 2 Tablespoon maple syrup
• 1 Tablespoon cold heavy cream or milk

Instructions

1. Preheat oven to 425 degrees.
2. In a large bowl, mix your dry ingredients first. You will whisk together flour, baking powder, sugar, cinnamon, nutmeg, allspice, and salt. Next, add in the brown sugar and gently mix until combined. Set aside the dry mixture.
3. In a small bowl, add raisins and cover with hot water. Let stand until fruit starts to hydrate; about 5-10 minutes. Once plump, drain and set aside.
4. Meanwhile, using the small holes of a box grater, grate cleaned and peeled carrots until you have 3/4 cup. Set aside.
5. Working with a sharp knife, cut cold butter into small pieces. Add to the flour mixture and using a pastry blender, cut in the butter until the flour mixture begins to look like coarse crumbs. This will give the best texture to your scones.
6. Now it is time to add in your wet ingredients. Add half and half, vanilla extract, shredded carrots, hydrated raisins and mix gently until a shaggy dough forms. If you would like to add chopped walnuts, now would be the best time to do so. Using your hands, knead scone dough for a little time until it forms a smooth soft ball, about 5-10 times.
7. Place dough on a lightly floured surface and gently push the dough into an 8-inch round disc, about 1 inch thick. Using a bench scraper or knife, cut the disc into 8 wedges and place them on a prepared baking sheet. With a pastry brush dipped in half and half, brush tops of scones and a small pinch of sugar.
8. Bake in preheated oven for 12-15 minutes until the bottoms are golden brown.
9. Remove from the oven and let cool on a wire rack. 
10. Once the scones are completely cool, enjoy plain or top with our delicious maple cream cheese glaze

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 367Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 39mgSodium: 389mgCarbohydrates: 54gFiber: 2gSugar: 26gProtein: 6g

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