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Carrot Cake Scones

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Prep: 20 minutes
Bake: 38 minutes
Servings: 8 Scones

Ingredients

  • 270 g AP Flour ~2¼ cups
  • ½ tsp Salt
  • ½ tsp Baking soda
  • 2 tsp Baking powder
  • 3 tbsp Dark brown sugar
  • 2 tbsp Granulated sugar
  • 2 tsp Cinnamon
  • ½ tsp Nutmeg
  • ¼ tsp Cloves
  • ½ cup Unsalted butter cold/frozen
  • 1 cup Shredded carrot
  • ½ cup Chopped pecans
  • 1 large Egg cold
  • 1 tsp Vanilla
  • ½ cup Heavy cream cold

Cream Cheese Glaze

  • 4 oz Cream cheese room temp
  • 1 cup Powdered sugar
  • 4 tbsp Cream or milk

Instructions

  • Place your butter in the freezer for about 20-30 minutes before beginning recipe.
  • Prep a baking sheet with a sheet of parchment or silicone baking mat
  • Add together your dry ingredients: flour, salt, baking powder, baking soda, granulated sugar, brown sugar, cinnamon, nutmeg, and cloves and mix together.
  • Take butter from freezer and grate into flour mixture. Half way through, take a fork and fluff the butter into the flour. Finish grating the butter and repeat.
  • Mix the carrots into the flour and butter mix, making sure to break up any clumps of carrots.
  • Stir in chopped pecans.
  • Make a well in the center of the bowl and pour in beaten egg and vanilla, then heavy cream.
  • Slowly incorporate the flour into the liquid until most of the mixture has started to come together. Do not overwork the dough! It's okay if there is a little dry bits on the bottom of the bowl.
  • Dump the contents onto your counter and fold it over on itself 2-3 times, adding in the dry bits as you do. Pat out into a circle or square that's about 1-1½ inches thick.
  • Using a knife or bench scraper, cut the dough into 8 pieces. Cut straight down rather than a sawing motion.
  • Transfer the scones to the baking sheet, and place the baking sheet in the freezer. Preheat your oven to 425°F. Leave the scones in the freezer while the oven preheats.
  • When the oven is ready and the scones have been in the freezer for about 15-30 minutes, remove the scones from the freezer and brush the tops with heavy cream.
  • Place the scones in the center rack of your oven and immediately reduce temperature to 375°F.
  • Bake for about 25-30 minutes until scones are golden brown.
  • While scones are baking, mix together cream cheese, powdered sugar and cream or milk to create glaze. For the consistency shown in the photos on here, I used about 4-5 tbsp of cream. For a thinner consistency, use milk and additional liquid until you reach the desired texture.
  • Let scones cool for about 10 minutes and then drizzle glaze over them. Enjoy while warm.