Description
These Carrot Cake Scones combine the rich flavors of classic carrot cake with the tender, flaky texture of scones. Infused with warm spices like cinnamon, nutmeg, and allspice, and studded with shredded carrots and chopped walnuts, they’re perfect for breakfast or an afternoon treat. A cinnamon glaze on top adds a sweet finishing touch.
Ingredients
Scale
Scone 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
Glaze Ingredients
- 1/2 cup powdered sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons milk (whole, 2%, or 1%)
- 1 teaspoon vanilla extract
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, and allspice, stirring well to evenly distribute the spices and leavening agents.
- Incorporate Butter: Grate the cold butter using a cheese grater or cut it into small pieces. Use a pastry cutter or your fingers to blend the butter into the dry ingredients until the mixture resembles coarse meal or sand, which helps create a flaky texture.
- Add Wet Ingredients and Mix-ins: Stir in the heavy cream, finely shredded carrots, and chopped walnuts gently until the dough just comes together, avoiding overmixing to maintain tender scones.
- Shape the Dough: Turn the dough onto a clean countertop and shape it into a ball. Press the dough into a thick circle about 2 inches high. Using a sharp knife, cut the circle into 8 equal wedges.
- Bake the Scones: Arrange the scone wedges on the prepared baking sheet, leaving space in between. Bake in the preheated oven for 13–15 minutes or until the tops turn a golden brown color.
- Make the Glaze: While the scones bake, whisk together powdered sugar, ground cinnamon, milk, and vanilla extract in a small bowl until smooth and pourable.
- Glaze and Cool: Remove the scones from the oven and transfer them to a wire cooling rack. Drizzle the cinnamon glaze over the warm scones and allow them to cool before serving to let the glaze set.
Notes
- Use cold butter to achieve the best flaky texture in your scones.
- Shredding the carrots finely ensures even distribution and a soft texture in the scones.
- Chopped walnuts add delightful crunch, but you can substitute with pecans or omit for a nut-free version.
- For a dairy-free option, substitute heavy cream with coconut cream and milk in the glaze with a plant-based alternative.
- Serve freshly glazed scones warm with a cup of tea or coffee for the best experience.
