Carrot cake scones are loaded with carrots, plump raisins, and walnuts. They’re just like the classic cake, but made for the brunch table!
Easter comes late this year, and somehow I still feel like it crept up on me. Because we live so far away, we don’t have a big family gathering for the holiday.
That’s why I like these carrot cake scones. They’re a special treat that bring you all the flavors of carrot cake, but don’t leave you with lots of cake leftovers to deal with.
(Yeah, I know cake leftovers aren’t a problem but if you also have small kids you probably don’t have time for that situation.)
Scones are really easy to make, so we have them at my house quite often. Between cherry walnut scones in the summertime, pumpkin scones in the fall, and piña colada scones when I’m wistful for the beach, I’m set for every season.
When it comes to making scones, the most important thing to remember is to not handle the dough too much. Just like when making pie crust, you want the butter to stay nice and cold to ensure a perfectly tender result.
This is why I use a pastry cutter to blend in the butter rather than my hands. It makes fast work of the task and also keeps the butter nonuniform, which is what you want. Larger pieces make the scones flaky, while the smaller pieces add the tenderness. The best of both buttery worlds!
For carrot cake scones, you’ll need some additional mix-ins from the standard scone. Be sure to only use fresh grated carrot — do not use the kind you find prepackaged at the grocery store! I also add raisins, nuts, and a few spices to the scones.
I like golden raisins best, as the milder flavor works really well with carrot. For the nuts I use walnuts, but pecans would also be good if you want a more pronounced flavor.
As I like to have scones for breakfast, I try to avoid making them overly sweet. I added a simple cream cheese glaze to the tops of the scones just for a hint of the classic cream cheese frosting taste. The recipe makes just enough for a drizzle, but you can easily double or triple the glaze recipe to coat the entire tops of the carrot cake scones.
The carrot cake scones keep well in an airtight container for a couple of days — if they last that long!
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 4 tablespoons cold butter, cut into chunks
- 1 cup finely grated carrots
- 1/4 cup golden raisins
- 1/2 cup chopped walnuts
- 1 large egg
- 1/2 cup 2% milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon cream cheese, softened
- 1/2 tablespoon butter, softened
- 1/4 cup powdered sugar
- 2-3 tablespoons milk
- 1/4 teaspoon pure vanilla extract
- Preheat the oven to 375˚F. Place a sheet of parchment paper or a Silpat liner on a baking sheet and set aside.
- In a large bowl, whisk together flours, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
- With a pastry blender or two knives, cut butter into flour mixture, leaving some of the butter chunks larger. Stir in carrot, raisins, and walnuts.
- In a small bowl, whisk together egg, milk, and vanilla. Add to dry ingredients and mix to combine until a cohesive dough forms and there are no loose dry bits. It might seem a bit sticky; that’s ok.
- Dump dough onto prepared baking sheet and use a bench knife or chopstick dipped in flour to score dough into 8. Slightly separate triangles or keep the circle together.
- Bake scones for 20-25 minutes, until golden. Cool on a rack.
- To make the glaze, beat together softened cream cheese and butter until smooth, then mix in powdered sugar. Add vanilla and a little milk at a time until the glaze is pourable. Drizzle over cooled scones.
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Nutrition Information:Yield: 8
Amount Per Serving: Calories: 301Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 44mgSodium: 341mgCarbohydrates: 40gFiber: 3gSugar: 14gProtein: 7g