Carrot Cake Scones

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CALORIES: 310

PREP: 40 minutes

COOK: 20 minutes

Vegetarian, Pescatarian

These tender and golden Carrot Cake Scones are absolutely perfect for spring & Easter celebrations! They are perfect served for breakfast, brunch, or as a satisfying afternoon snack. They are bursting with traditional carrot cake spices and are topped with a yummy glaze that comes together in no time at all!


Ingredients

Scones
1/2 cup
half and half cream
2
large eggs
1 tsp
vanilla extract
2 3/4 cups
all-purpose flour
1/3 cup
granulated sugar
1 tbsp
baking powder
1/2 tsp
salt
1 1/2 tsp
ground cinnamon
1 tsp
ground ginger
1/4 tsp
ground nutmeg
1/4 tsp
ground cloves
1/2 cup
cold butter, cut into 1/2-inch cubes
1 cup
finely shredded carrot
1/2 cup
chopped pecans
2 tbsp
2% milk
Cream Cheese Glaze
4 oz
cream cheese, at room temperature
1/2 cup
icing sugar
1 tsp
vanilla extract
3 tbsp
half and half cream

Directions

To make the scones, in a medium bowl, whisk together the cream, eggs, and vanilla extract. Set it aside.

In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Add the chilled butter and mix it into the flour mixture with your hands until it resembles coarse crumbs. Alternatively, this can be done in a food processor. Once the butter is fully incorporated, add the carrots and pecans and stir gently.

Add the wet ingredients to the dry ingredients and mix just until a dough begins to form. The dough will be slightly sticky.

Divide the dough in half and transfer the first half to a lightly-floured board. Form it into a disc that is about 1-inch high and 8-inches across. Using a sharp knife, cut the disc into 6 equal slices. Transfer the slices to a parchment-lined baking sheet and repeat with the other half of the dough. Using a pastry brush, brush the top of each scone with milk.

Transfer the scones to the freezer for 20 to 30 minutes.
In the meantime, preheat the oven to 375ºF.

Bake the scones until they just begin to brown on top, between 17 and 20 minutes. Keep a close eye on them. If they begin to brown too quickly, place a piece of aluminum foil over top to slow the browning process. Remove the scones from the oven and allow them to cool completely.

In the meantime, to make the cream cheese glaze, in a medium bowl, beat the cream cheese, icing sugar, vanilla extract, and cream. Drizzle the glaze over the cooled scones.

Enjoy immediately or store them in the refrigerator for up to 5 days.


Nutritional Info
Per serving
Calories (kcal)310
Total Fat (g)15
Saturated fat (g)7
Cholesterol (mg)60
Sodium (mg)160
Total Carbohydrate (g)37
Dietary Fiber (g)2
Total Sugars (g)12
Added Sugars (g)11
Protein (g)6
Calcium (mg)192
Iron (mg)1
Potassium (mg)131