Carrot Cake Scones with Cream Cheese Frosting
These tender Carrot Cake Scones are packed with carrots and toasted pecans, melt-in-your-mouth tender and wonderfully warmly spiced – just like your favorite carrot cake!
But the best part? These carrot scones are slathered with a decadent cream cheese frosting that completes the carrot cake scene.
Carrot Cake Scones are perfect for Easter, Mother’s Day, brunch, or teatime – basically anytime you want a special bite to enjoy along with coffee. They’re a unique and absolutely delicious spin on scones – what’s not to love?
Table of Contents
Why You’ll Love Carrot Cake Scones
How to Make Carrot Cake Scones
Jump to the Full, Printable Recipe
The Story Behind the Recipe
I recently took a Biscuits & Scones class at King Arthur Baking Company and I loved it so much! I was thrilled to learn that King Arthur has a Baking School location near me in Skagit Valley, WA – and I loved taking a class there (can’t wait to take more).
One of the scone-making methods we learned was how to make cream scones. Essentially, cream scones make the use of heavy whipping cream instead of butter as the fat source. You still get wonderfully tender scones, but it’s way less work – no cutting in butter! I fell in love with this method and cream scones after taking the class.
I wanted to use this new-to-me method of making scones, and with Easter coming up, carrots seemed like a natural way to go. I’ve made carrot cake cookies, carrot cake oatmeal, and carrot muffins … why not make carrot scones?!
Why You’ll Love Carrot Cake Scones
SO tasty – Moist and tender carrot cake goodness, but in scone form.
No cutting in butter: These Carrot Cake Scones Utilize the cream scone method – easy!
Perfect for special occasions: I love these carrot cake scones for Easter morning and Mother’s Day, though honestly, they’re great for brunch or breakfast just about any time.
Ingredients
For the scones:
Pecans – You’ll want chopped pecans, and I find they taste best when toasted first. It’s worth the extra 5 minutes!
Flour – Regular all-purpose flour
Baking powder – Lifts and puffs these scones so they’re soft and tender.
Salt – I like to use fine-grain sea salt in my baking, but kosher salt would work too.
Brown sugar – I like the richness of dark brown sugar in these carrot cake scones. Light brown sugar is perfectly fine too.
Cinnamon, ginger, nutmeg, and cloves – These warming spices are carrot cake’s best friend.
Carrots – Fresh carrots, finely shredded (use the small holes on your grater).
Heavy whipping cream – Adds all the fat these scones need, no butter needed.
Pure vanilla extract – For an added touch of warm, sweet flavor.
For the frosting:
Cream cheese – Tangy and creamy, the perfect accompaniment to carrot cake. I use full-fat cream cheese but a lower fat version would work find, too.
Pure vanilla extract – For more vanilla flavor!
Butter – Just a touch to add to the creaminess and decadence of the frosting.
Powdered sugar – Also known as confectioner’s sugar.
Adaptation/Variation
Mini Carrot Cake Scones: Divide the dough into three small discs, then cut them into wedges. Bake for less time than the classic large scones, around 12-15 minutes.
How to Make Carrot Cake Scones
First, you’ll toast the pecans in a skillet for just a few minutes until golden and toasty. Set them aside and let them cool.
Grab a large bowl and mix together the flour, baking powder, salt, brown sugar, and spices.
Stir in the shredded carrots and pecans.
Drizzle in 1 1/4 cups of the whipping cream, then use a large spatula or bowl scraper to lift and press the dough together until it forms a shaggy mass without any flour left in the bottom of the bowl.
Turn the dough out onto a floured surface and fold it onto itself a couple more times.
Form the dough into a round disc about 2 inches tall and 6 inches around.
Cut the dough into 8 wedges and transfer the wedges onto the parchment-lined baking sheet.
Brush each scone lightly with more heavy whipping cream.
Bake until puffed and lightly browned on the sides and bottom, then transfer to a wire cooling rack to cool.
To make the frosting, use a hand mixer and beat the cream cheese, butter, powdered sugar, and vanilla until smooth.
Add a dollop of frosting to each scone and use a knife or offset spatula to spread it out. Serve immediately or store in the fridge for 3-4 days in an airtight container.
Tips for Success
Toast the nuts JUST until beginning to get golden and smell fragrant. They’ll continue toasting off the heat + can go from lightly toasted to burned in a matter of seconds, so err on the side of less toasting!
One life-changing tip I learned in my baking class: Two inches is approximately the same distance from the tip of your thumb to your thumb’s first knuckle for many people (including me!) Measure your thumb and see if you’re one of the lucky ones, because it makes measuring so easy!
I hope these carrot cake scones are a fun and delicious addition to your holiday menu or just a special breakfast for the carrot cake lover in your life!
More Scone Recipes
Carrot Cake Scones
Ingredients
For the carrot cake scones
1/4 cup chopped pecans2 1/2 cups all-purpose flour 345 grams2 teaspoons baking powder1/2 teaspoon fine-grain sea salt1/2 cup dark brown sugar packed1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground nutmeg1/8 teaspoon ground cloves1/2 cup finely shredded carrots packed1 1/4 – 1 1/2 cups heavy cream cold; start with 1 1/4 cup and add the additional cream if needed1 teaspoon pure vanilla extract
For the cream cheese frosting
2 ounces cream cheese room temperature2 tablespoons butter1/2 cup powdered sugar1/2 teaspoon pure vanilla extract
Instructions
Make and baked the carrot cake scones
Make the cream cheese frosting
Notes
Nutrition
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