Cinnamon, nutmeg, and ginger spice up the inside of these Carrot Cake Scones while a cream cheese glaze sweetens the top and chopped pecans and coconut add a bit of texture and nuttiness! It’s like getting to eat carrot cake for breakfast!
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 raisins, pineapple, nuts, etc. in your cake.
I’ve always been more of a plain carrot cake fan, and these scones reflect that.
However, I did include a list of optional add-ins so those of you who like your carrot cake loaded with flavors and textures can create scones to your liking!
Cinnamon, nutmeg, and ginger spice up the inside of the scones while a cream cheese glaze sweetens the top and chopped pecans and toasted coconut add a bit of texture and nuttiness.
These scones are definitely more on the decadent side than the usual scones that make an appearance on here. I just couldn’t resist putting a cream cheese glaze on the top to really give them that classic carrot cake flavor!
(If you want to leave that glaze off, that’s fine. They’ll still have a great carrot cake flavor. They just won’t be as sweet.)
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!
Tips for Making Carrot Cake Scones
- The dough will appear shaggy when shaping it into a circle. That’s okay! Not overworking the dough keeps the scones tender.
- You can use all-purpose flour in place of the white whole wheat flour.
- If you like your carrot cake to have more texture, check out the list below for optional add-ins.
Customize the flavor of your scones by including one (or more!) of these Optional Add-ins:
- 1/3 Cup chopped pecans/walnuts
- 1/3 Cup raisins
- 1/4 Cup toasted coconut
For the Scones
- 1 Cup white whole wheat flour
- 1 Cup all-purpose flour
- 1/4 Cup sugar
- 1/4 Cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 Cup shredded carrot
- 1/2 Cup butter, cold and cut into pieces
- 1/3 Cup plain yogurt
- 2 teaspoons vanilla extract
- 2 teaspoons milk
- 1 egg
For the Glaze
- 4 ounces cream cheese, softened
- 1 Cup confectioner's sugar
- 1/8 teaspoon salt
- 2-4 teaspoons milk
- 1 teaspoon vanilla extract
- optional chopped pecans or walnuts, for garnish
- optional toasted coconut, for garnish
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a baking mat.
- In a large bowl, whisk together white whole wheat flour, all-purpose flour, sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and shredded carrot.
- Cut in butter until mixture resembles coarse crumbs. Stir together yogurt, vanilla, milk, and egg in a small bowl. Add to dry mixture and stir until just combined. ***Stir in optional add-ins.
- Turn dough out onto a floured surface and knead 4-5 times until dough just comes together.
- Shape dough into about an approximate 7-8 inch circle. Cut into 8 pieces and place on prepared baking sheet.
- Bake for 18-20 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 vanilla extract, and beat until smooth. (For a thicker glaze, add more confectioner's by tablespoon full until desired consistency is reached. For a thinner glaze, use more milk.)
- Spread glaze over the top of scones. Sprinkle with optional chopped nuts and toasted coconut. Serve.
- Best served same day but will keep 2-3 days.
- 1/3 Cup chopped pecans or walnuts
- 1/3 Cup raisins
- 1/4 Cup toasted coconut
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 326Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 62mgSodium: 440mgCarbohydrates: 43gFiber: 3gSugar: 19gProtein: 6g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.
Love Carrot Cake? Try more Carrot Cake inspired Recipes!
- Carrot Cake Donuts
- Carrot Cake Granola Bites
- Carrot Cake Blondies
- Zucchini Carrot Cake Bread
- Carrot Cake Sandwich Cookies – Celebrating Sweets