These carrot cake scones are loaded with all of the good stuff – plenty of shredded carrots, coconut, pecans, raisins and some candied ginger for a fiery kick. They're not too sweet, so they're perfect for breakfast (much more satisfying than a muffin, in my opinion!).
Finished with a crunchy sugar coating (a must for texture) and an easy, but optional cream cheese glaze, these scones will definitely satisfy your carrot cake craving!
If I'm being honest with myself, I'm not usually a savory breakfast person, unless someone makes me a homemade Egg McMuffin. I pretty much always wake up craving something sweet, and these carrot cake scones really hit the spot, especially with a good cup of black coffee.
This recipe is fairly low in sugar compared to other breakfast baked goods, so it doesn't leave you with a huge sugar rush. These scones are hearty and packed with all of the add-ins that make carrot cake so delicious!
If you're not convinced that scones are a breakfast food, Carrot Cake Overnight Oats might be the recipe for you, instead.
PRO TIP: Don't forget to freeze your butter! Cold butter = flaky, tender scones. Plus, it's much easier to grate from frozen.
Step-by-step instructions
The key to a really good scone is to do LESS. By that, I mean you really want to avoid overworking the dough, which can lead to tough, dense scone (versus a deliciously flaky, light scone!).
It's also important to use cold ingredients (butter and milk) and to chill the dough before baking. Keep that in mind and follow the steps below, and you'll have perfect carrot cake scones every time!
PRO TIP: Once you cut the scones, place them in the freezer for 15 minutes or the refrigerator for 30 minutes (or overnight, if preferred). This will make sure the butter stays chilled and doesn't melt to quickly in the oven for flaky, tender scones.
TAKE IT TO THE NEXT LEVEL: Ideally, for the lightest possible scones, you would use pastry flour instead of all purpose flour. Pastry flour has a lower protein content and is best used when you want a soft, tender baked good, like these Cheddar and Chive Make-Ahead Biscuits.
That said, pastry flour isn't particularly easy to find, so a quick fix is to use equal parts all purpose flour and cake flour instead. (Just make sure that your cake flour doesn't contain a rising agent. Most brands in the US do not.)
Make Ahead/Storage Tips
Make ahead: You can prep the carrot cake scones the night before baking, cover and refrigerate overnight. In the morning, bake them straight from the fridge.
Or, for longer storage, you can freeze the scones before baking, then transfer to a freezer safe container or bag for up to 3 months. Bake the scones straight from the freezer – they just may need an extra minute or two in the oven.
Storage: Once baked and cooled, store the scones in an airtight container in the refrigerator for up to a week. If you don't add the cream cheese glaze, you can keep them stored at room temperature for 3-4 days.
Print📖 Recipe
Easy Carrot Cake Scones with Cream Cheese Glaze
- Total Time: 55 minutes
- Yield: 8 scones 1x
- Diet: Vegetarian
Description
These carrot cake scones are loaded with all of the good stuff – plenty of shredded carrots, coconut, pecans, raisins and some candied ginger for a fiery kick. Finished with a tangy cream cheese glaze, these scones are not too sweet and they're perfect for breakfast.
Ingredients
Carrot Cake Scones:
- 2 ¼ cups all-purpose flour
- ¼ cup light brown sugar, packed* (see note below)
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- 1 cup grated carrots
- ½ cup raisins (golden or regular)
- ½ cup shredded sweetened coconut
- ½ cup chopped nuts (we used pecans)
- 3 tablespoons crystallized ginger, finely chopped (optional)
- ½ cup heavy cream + more for brushing the scones
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ cup unsalted butter, frozen
- Optional: 2 tablespoons coarse (turbinado) sugar for topping
Cream Cheese Glaze (optional):
- 1 tablespoon cream cheese, softened to room temp
- 1 tablespoon unsalted butter, softened to room temp
- ½ cup powdered sugar
- 2 tablespoons heavy cream
Instructions
Preheat the oven to 350˚F/180˚C.
In a large bowl. whisk together the flour, brown sugar, salt, baking powder, cinnamon, nutmeg and cloves.
Add in the grated carrots, raisins, coconut, nuts, and ginger, tossing to coat in the flour mixture.
In a separate medium bowl, whisk together the heavy cream, egg, and vanilla.
Using a box grater, grate the frozen butter into the bowl with the flour mixture. Gently work the ingredients together with a spatula or your hands so butter is evenly distributed, but don't over-mix.
Add in the heavy cream mixture and gently mix just until a shaggy dough forms. Avoid over-mixing – you should still be able to see the butter pieces throughout the dough.
Transfer the dough to a clean, lightly floured surface. Using floured hands, shape the dough into a roughly 10-inch disk. Using a sharp knife or bench scraper, cut the dough into 8 triangle wedges.
Transfer the scones to a parchment paper-lined baking sheet. Place the scones in the freezer for 15 minutes, or in the refrigerator for 30 minutes to chill.
Before baking, brush the tops with more heavy cream, then sprinkle with coarse sugar. Bake for 20-25 minutes, until light golden brown on top.
To make the cream cheese glaze, whisk or beat all ingredients together until you have a smooth, pourable consistency. Let the scones cool before drizzling the glaze on top.
Notes
*If you prefer a sweeter scone, you may want to increase the brown sugar to ⅓ or ½ cup.
Storage: Once baked and cooled, store the scones in an airtight container in the refrigerator for up to a week. If you don't add the cream cheese glaze, you can keep them stored at room temperature for 3-4 days.
Note: nutritional information below does not include the optional cream cheese glaze.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 421
- Sugar: 19.6 g
- Sodium: 121.7 mg
- Fat: 22.2 g
- Carbohydrates: 51.3 g
- Fiber: 2.9 g
- Protein: 6 g
Denise says
Can I skip the coconut?
Lexi says
Definitely!
Rutendo says
I want to try it. Looks yummy.
Valerie says
Incredible scones! I made a few slight adjustments: I used ½ cup of brown sugar and added a tablespoon of cocoa powder for extra depth of flavor. I also rehydrated the raisins beforehand, which made them deliciously plump and tender. Finished with a sprinkle of Turbinado sugar and topped with the cream cheese glaze—these turned out perfect. Definitely one of my favorite recipes!
Lexi says
So glad you enjoyed, and those additions sound fantastic! I'll have to try that next time I make them.
Sarah says
I’ll be making this one again, for sure! Love that it has so many filling ingredients but still stays light and fluffy. My family LOVED them!
Lexi says
Yay so glad to hear that!
Julie C says
Can these be frozen? Before or after baking?
Lexi says
Yes, you can freeze the scones before baking, then transfer to a freezer safe container or bag for up to 3 months. Bake the scones straight from the freezer – they just may need an extra minute or two in the oven.
Trish says
Needs more sweetness. I did use 1/2 cup of brown sugar but still more savory. Haven’t added cream cheese frosting yet maybe will put it over the top.
Lexi says
Hi Trish, 1/2 cup of brown sugar would be very standard, if not sweeter than standard for a scone recipe, especially with the sugar on top, plus the sweetened coconut and candied ginger in the scone mixture.