Do you have food you like but don’t always want to make? Carrot cake is my favorite, but I don’t always want to make an actual cake (nor do I need to eat a cake!). So, the last time the urge hit to make a carrot cake, I decided to turn it into scones.
All of the flavors that you would expect to find in a carrot cake are present in these carrot cake scones, unless you are someone who puts pineapple and/or raisins in your cake. I’ve always been more of a plain carrot cake fan, and these scones reflect that. Cinnamon, nutmeg, and ginger spice up the inside of the scones while a cream cheese glaze sweetens the top and chopped pecans add a bit of texture and nuttiness.
Each bite is filled with the essential flavors of a carrot cake and the tender texture of a scone. Can I just say that carrot cake scones make a great breakfast?! Have one with your favorite cup of coffee or tea and I can guarantee it’ll make your morning a little brighter!
- 1 C white whole wheat flour
- 1 C all-purpose flour
- ¼ C sugar
- 3 tbsp brown sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ½ C butter
- ½ C plain yogurt
- 1 tsp vanilla extract
- 1 egg
- ½ C shredded carrot
- 2 oz cream cheese, softened
- ⅛ tsp salt
- 6 tbsp confectioner’s sugar
- 2 tbsp milk
- chopped pecans, optional
- Preheat oven to 350. Line a baking sheet with parchment paper or a baking mat.
- In a large bowl, whisk together flours, sugars, baking powder, salt, cinnamon, nutmeg, and ginger.
- Cut in butter using a pastry blender or two forks until mixture resembles coarse crumbs. Stir together yogurt, vanilla, and egg. Add to dry mixture and stir until just combined. Stir in shredded carrot.
- Turn dough out onto a floured surface and knead 4-5 times until just comes together.
- Shape dough into about an 8 inch circle. Cut into 8 pieces and place on prepared baking sheet.
- Bake for 15-18 minutes or until just starting to turn light golden brown. Remove from oven and allow to cool.
- Prepare glaze by beating cream cheese, confectioner’s sugar, and salt together. Add milk and beat until smooth. (For a thicker glaze, add more confectioner’s by tablespoon full until desired consistency is reached)
- Spoon glaze over the top of scones. Sprinkle with chopped pecans. Serve.