Carrot Cake Scones
These scones were created for Easter but honestly, I’m sure they are great anytime. Full disclosure, I’ve never had carrot cake. I know it’s a favorite though. I’m assuming (from eating these) that carrots are similar to what zucchini does in zucchini bread. Gives moisture and a little color but not so much the taste. Who knows, but they are delish. If you enjoy carrot cake, or scones, you’ll like these.

These carrot cake scones are full of grated fresh carrot, spices, and chopped pecans. Plus all your usual scone favorites like butter and cream. The first batch I made I put in the usual amount of sugar I put in scones but they didn’t seem quite sweet enough. Normally I like my vanilla cream scones to not be overly sweet as they are great with jam or curd which adds a lot of sweetness. However, I wanted these to be just sweet enough without the glaze. So, if you aren’t a fan of cream cheese, the glaze could totally be skipped. I do love the creamy sweetness and tang it adds though.

Carrot Cake Scones Key Ingredients

  • Carrots – You can’t make carrot cake (or carrot cake scones) without some carrots. I used whole carrots, that I peeled and grated with a fine grater. I wouldn’t buy the pre chopped or shredded ones from the store as they have a habit of being dry.
  • Spice mix – I used a mix of cinnamon, nutmeg and clove which gave a nice warm spice flavor.
  • Chopped pecans – I loved the bit of texture these added, however if you are not a nut person you could easily omit them.

If you’ve never made scones before, I always recommend referring back to my Vanilla Cream Scones recipe as there are a lot of tips for baking scones there. I promise, it’s not hard!

Carrot Cake Scones

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


  • 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


  • 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.
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