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!
For the Scones
- 1 C white whole wheat flour
- 1 C all-purpose flour
- 1/4 C sugar
- 3 tbsp brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/2 C butter
- 1/2 C plain yogurt
- 1 tsp vanilla extract
- 1 egg
- 1/2 C shredded carrot
For the Glaze
- 2 oz cream cheese, softened
- 1/8 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.