Can I use pre-shredded carrots from the store?

Fresh is best for these scones. Pre-shredded carrots tend to be dry and thick, which affects both moisture and texture. Taking the extra minute to grate your own carrots makes a noticeable difference in the final product.

Why did my scones spread too much while baking?

This usually happens when the butter gets too warm before baking. If your kitchen is hot or you've handled the dough extensively, pop the shaped scones in the freezer for 15 minutes before baking to firm up the butter.

Can I make these gluten-free?

Absolutely! Replace the all-purpose flour with a 1:1 gluten-free baking blend. The texture may be slightly different, but they'll still be delicious. Consider adding 1/4 teaspoon of xanthan gum if your blend doesn't already include it.

How finely should I shred the carrots?

Use the small holes on your grater for finely shredded carrots. This ensures they blend seamlessly into the dough and cook properly during the short baking time. Larger shreds might remain too crunchy.

Carrot Cake Scones Recipe

Name: Carrot Cake Scones Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/3 cup granulated sugar; 1 tablespoon baking powder; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1/2 cup cold butter; 1 cup heavy cream; 1/2 cup finely shredded carrots; 1/2 cup chopped walnuts; 1/2 cup powdered sugar; 1 teaspoon ground cinnamon; 2 tablespoons milk (whole, 2%, or 1%); 1 teaspoon vanilla extract

Description

These Carrot Cake Scones are the perfect blend of comfort and indulgence. Packed with warm spices, finely shredded carrots, and nutty walnuts, these scones are soft, tender, and incredibly flavorful. Topped with a cinnamon-vanilla glaze, they make a delightful treat for breakfast, brunch, or as an afternoon snack with a cup of tea.

Ingredients

Units Scale

For the Scones

2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup cold butter
1 cup heavy cream
1/2 cup finely shredded carrots
1/2 cup chopped walnuts

For the Glaze

1/2 cup powdered sugar
1 teaspoon ground cinnamon
2 tablespoons milk (whole, 2%, or 1%)
1 teaspoon vanilla extract

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Instructions

Preheat the Oven
Heat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent the scones from sticking and to ensure even baking.
Mix the Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, and allspice. Stir well to evenly distribute the spices.
Incorporate the Butter
Grate the cold butter using a cheese grater into the flour mixture, or cut it into small pieces and use a pastry cutter to work it into the flour. The mixture should resemble coarse crumbs or sand.
Add Wet Ingredients and Mix-ins
Stir in the heavy cream, shredded carrots, and chopped walnuts. Mix until the dough just comes together. Avoid overmixing to keep the scones tender.
Shape and Cut the Dough
Turn the dough out onto a clean countertop and form it into a ball. Press it into a 2-inch thick circle. Use a sharp knife to cut the circle into 8 equal wedges.
Bake the Scones
Place the scones on the prepared baking sheet. Bake for 13–15 minutes or until the tops turn golden brown. Remove from the oven and allow them to cool slightly on a wire rack.
Make the Glaze
While the scones bake, whisk together the powdered sugar, ground cinnamon, milk, and vanilla extract in a small bowl until smooth.
Glaze the Scones
Drizzle the prepared glaze over the warm scones. Let them cool completely before serving for the best texture and flavor

Notes

For the flakiest scones, make sure to use cold butter and handle the dough minimally to prevent overworking.
If you prefer a sweeter scone, increase the sugar to 1/2 cup.
These scones can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for 4–5 days. Reheat slightly before serving.
Feel free to substitute walnuts with pecans, or leave out nuts entirely if preferred.
Add 1/4 cup of raisins or shredded coconut for a twist on the classic carrot cake flavor.

Nutrition

Calories: 290
Sugar: 18g
Sodium: 200mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg