Cinnamon, nutmeg, and ginger spice up the inside of these Carrot Cake Scones while a cream cheese glaze sweetens the top and chopped pecans 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 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.
Jocelyn @BruCrew Life says
I love carrot cake too, but very rarely do I make it. I love that you added that flavor to another fun scone! You are seriously the queen of scones 🙂
steph@stephsbitebybite says
I would have to agree with you! I totally LOVE carrot cake, but sometimes it’s a chore to make. THese are the perfect compromise.
Kelli @ The Corner Kitchen says
Carrot cake + scones is one of the best mash-ups ever! Love these!
Nicole ~ Cooking for Keeps says
I honestly don’t think I’ve ever made actual carrot cake, cupcakes yes, the whole layer cake? Nope. You’re right, it just takes too much time! These are so perfect, I just love everything about them. Gorgeous too!
Ashley says
I loveeeee these! I really like carrot cake but also don’t need an actual cake in my house! And scones are the best – these are such a great idea!
Abby says
I’ve been craving carrot cake lately!! This is my answer, love it!
Kristy @ Sweet Treats & More says
I love carrot cake! What a great idea to make it into a scone!
Stephanie @ Girl Versus Dough says
Just give me a cup of coffee and a dozen of these with extra glaze on top for breakfast and I’m a happy girl. 😉
Lindsey @ American Heritage Cooking says
What a fabulous idea!! I often get a random craving for carrot cake (its also one of my Husband’s favorites) but rarely feel like making one…it just seems like so much effort and so much cake! I’ll have to try these asap…pinned!
Trish - Mom On Timeout says
What a yummy idea Jessica! The scones turned out beautifully! Pinned!
Mercedes says
Gorgeous! That glaze and the crunch from the nuts put these over the edge for me! I notice that you often use half white whole wheat and half all-purpose flour, do you find that substituting half of your amount with the white whole wheat doesn’t alter your texture too much? Thanks!
Jessica@A Kitchen Addiction says
Thanks Mercedes! Yes, that is exactly why I use half and half. I often use all white whole wheat flour in baked goods instead of regular whole wheat because it doesn’t change the texture or flavor as much. However, with scones, I like to keep the tender texture of them, so I still use half all=purpose flour. Hope that helps!
Pamela @ Brooklyn Farm Girl says
Officially in love with these scones, all kinds of perfection! Definitely going to bake a batch of these!
Dorothy @ Crazy for Crust says
I am in love with these! Carrot cake for the win. Pinned!
Stacy | Wicked Good Kitchen says
Jessica, I’m loving these carrot cake scones! I adore carrot cake and can’t wait to try this recipe. Thank you for sharing!
Stephanie @ Eat. Drink. Love. says
You make the best scones! These look fabulous!
sarah k @ the pajama chef says
these look like wonderful scones! love it.
Kelly - Left Side of the Table says
Haha yeah I would say carrot cake is on my list of never want to make foods. Probably just because of the peeling and shredding of carrots. Kinda silly! This sounds awesome though…I have a huge guilty pleasure for scones. Love that they aren’t entirely sweet and so versatile with what you can mix them with. Too bad they aren’t remotely good for you. Going to have to try this, thanks for sharing 🙂 Happy Tuesday!
Danae @ reciperunner says
Carrot cake is one of my favorites, but I don’t usually make it because I know I’ll probably eat the whole cake my self! Glad to know that I can get the same great flavors of the cake from these scones, and I can eat them for breakfast without any guilt!
Norma | Allspice and Nutmeg says
I’m loving this. I love carrot so I know I will make these. Pinning.
Jenn @ Deliciously Sprinkled says
I love carrot cake, but I hardly ever make it either. But these scones are something I would make again and again, they look delicious! Cant wait to try them, pinned 🙂
Joanne says
Carrot cake is one of my cake favorites but I often don’t feel like actually making it either…I just want it to magically appear in front of me lol! I know I would love having a batch of these scones around for a morning treat!
Lisa says
Have you tried freezing them? I’d like to make these for a crowd, but have to do it a few days before.
Jessica@A Kitchen Addiction says
I haven’t tried freezing them before. I would be a little hesitant to do so because of the yogurt in them. I’m afraid that the yogurt would cause the the scones to become a little on the soggy side after thawing.
Ramona says
What a fantastic profile for scone. I would love to try this. 🙂
Kelly says
I love carrot cake too but only make it once a year for my dad’s birthday since it’s his favorite. I love that you made them into scones – sounds perfect for breakfast!
Jess @ Flying on Jess Fuel says
Ohhhh how I love carrot cake. These sound amazing… I have a ton of carrots to pull out of my garden, and since I’m getting sick of veggies…. this sounds like the perfect solution!
Laura @ Laura's Culinary Adventures says
Carrot cake is one of my favorite cakes. Turning it into a scone was a fantastic idea!
Cheryl says
I would be thrilled if you would hop over to my Easter/Passover Recipe Roundup and share this awesome recipe with us! Hope to see you there! HUGS & Happy Easter!
Erin | The Law Student's Wife says
I love updated twists on carrot cake and scones always make my mornings. Spring perfection!
Trizsh says
Has anyone made these scones in a traditional scone pan (16 minis)?
Fiona Saluk says
ooo I love scones and I love carrot cake, this is a beautiful combination! Love what you’re doing on your blog!