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Carrot Cake Scones

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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!

Carrot Cake Scones Recipe l www.a-kitchen-addiction.com

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.

Carrot Cake Scones Recipe l www.a-kitchen-addiction.com

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.

Carrot Cake Scones Recipe l www.a-kitchen-addiction.com

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!

Carrot Cake Scones

Carrot Cake Scones

Yield: 8 scones
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Ingredients

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

Instructions

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.

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Comments

  4. 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!

    Reply

  5. 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!

    Reply

  11. 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!

    Reply

    • 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!

      Reply

  17. 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!

    Reply

  18. 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!

    Reply

  21. 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!

    Reply

  24. 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!

    Reply

  27. 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!

    Reply

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