Carrot Cake Scones

By Ellie

8 Person

33 Minutes

0 Calories

All of the flavors that you would expect to find in a carrot cake are present in these carrot cake scones unless you are someone who puts pineapple and/or raisins in your cake. I’ve always been more of a plain carrot cake fan, and these scones reflect that. Cinnamon, nutmeg, and ginger spice up the inside of the scones while a cream cheese glaze sweetens the top and chopped pecans add a bit of texture and nuttiness.

Ingredients

Glaze

chopped pecans, optional
2 tbsp. milk
6 tbsp. confectioner's sugar
1/4 tsp. salt
2 oz. cream cheese, softened

Scones

1/2 cup shredded carrot
1 egg
1 tsp. vanilla extract
1/2 cup plain yogurt
1/2 cup butter
1/4 tsp. ginger
1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 tbsp. baking powder
3 tbsp. brown sugar
1/4 cup sugar
1 cup all-purpose flour
1 cup white whole wheat flour

Method

01

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a baking mat. In a large bowl, whisk together flours, sugars, baking powder, salt, cinnamon, nutmeg, and ginger.
02

Cut in butter using a pastry blender or two forks until mixture resembles coarse crumbs. Stir together yogurt, vanilla, and egg. Add to dry mixture and stir until just combined. Stir in shredded carrot.
03

Turn dough out onto a floured surface and knead 4-5 times until just comes together. Shape dough into about an 8 inch circle. Cut into 8 pieces and place on prepared baking sheet.
04

Bake for 15-18 minutes or until just starting to turn light golden brown. Remove from oven and allow to cool.
05

Prepare glaze by beating cream cheese, confectioner's sugar, and salt together. Add milk and beat until smooth. (For a thicker glaze, add more confectioner's by tablespoon full until desired consistency is reached).
06

Spoon glaze over the top of scones. Sprinkle with chopped pecans. Serve.

Related Tags

Dessert Recipes

Carrot Cake Recipes

Cake Recipes

Thanksgiving Desserts Recipes

Carrot Cake Scones

3.6

( By Ellie )

01 Information

Grade medium
Serving 8 servings
Prep Time 15 Mins
Cook Time 18 Mins
Total Time 33 Mins

02 Ingredients

Glaze

chopped pecans, optional

2 tbsp. milk

6 tbsp. confectioner's sugar

1/4 tsp. salt

2 oz. cream cheese, softened

Scones

1/2 cup shredded carrot

1 egg

1 tsp. vanilla extract

1/2 cup plain yogurt

1/2 cup butter

1/4 tsp. ginger

1/2 tsp. nutmeg

1 1/2 tsp. cinnamon

1/2 tsp. salt

1 tbsp. baking powder

3 tbsp. brown sugar

1/4 cup sugar

1 cup all-purpose flour

1 cup white whole wheat flour

03 Method

Step 1

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a baking mat. In a large bowl, whisk together flours, sugars, baking powder, salt, cinnamon, nutmeg, and ginger.

Step 2

Cut in butter using a pastry blender or two forks until mixture resembles coarse crumbs. Stir together yogurt, vanilla, and egg. Add to dry mixture and stir until just combined. Stir in shredded carrot.

Step 3

Turn dough out onto a floured surface and knead 4-5 times until just comes together. Shape dough into about an 8 inch circle. Cut into 8 pieces and place on prepared baking sheet.

Step 4

Bake for 15-18 minutes or until just starting to turn light golden brown. Remove from oven and allow to cool.

Step 5

Prepare glaze by beating cream cheese, confectioner's sugar, and salt together. Add milk and beat until smooth. (For a thicker glaze, add more confectioner's by tablespoon full until desired consistency is reached).

Step 6

Spoon glaze over the top of scones. Sprinkle with chopped pecans. Serve.

04 Author