Description
These tender Carrot Cake Scones deliver all the classic flavors of carrot cake in a buttery, flaky scone form. Infused with cinnamon, nutmeg, and allspice, and studded with sweet carrots and crunchy walnuts, they’re finished with a warm cinnamon-vanilla glaze for an irresistible breakfast treat or snack.
Ingredients
Units
Scale
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
Glaze
- 1/2 cup powdered sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons milk (whole, 2%, or 1%)
- 1 teaspoon vanilla extract
Instructions
- Prepare Oven & Pan: 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, whisk together the all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, ground nutmeg, and ground allspice until well combined.
- Cut in Butter: Grate the cold butter using a cheese grater and stir it into the flour mixture. Alternatively, cut the butter into small pieces and use a pastry cutter or fork to blend into the flour until the texture resembles coarse meal or sand.
- Add Cream, Carrots & Walnuts: Gently stir in the heavy cream, finely shredded carrots, and chopped walnuts just until the dough starts to come together. Avoid overmixing for tender scones.
- Shape & Cut Dough: Turn the dough onto a clean countertop and form it into a ball. Press the dough into a 2-inch thick circle and use a sharp knife to cut it into 8 even wedges.
- Bake Scones: Arrange the wedges on the prepared baking sheet. Bake for 13–15 minutes, or until the scone tops turn golden brown. Remove from oven and let cool slightly.
- Make the Glaze: While the scones are baking, whisk together the powdered sugar, ground cinnamon, milk, and vanilla extract in a small bowl until smooth and pourable.
- Glaze & Cool: Transfer the baked scones to a wire cooling rack. Drizzle each with glaze and allow them to cool completely before serving to set the glaze.
Notes
- Use cold butter to ensure the scones are flaky and tender.
- Do not overmix the dough; mix just until the ingredients come together.
- Feel free to substitute pecans for walnuts if preferred.
- For a stronger spice flavor, add a bit more cinnamon or nutmeg.
- Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 scone
- Calories: 466 kcal
- Sugar: 25 g
- Sodium: 183 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
