CARROT CAKE SCONES RECIPE: How to make carrot cake scones for breakfast or dessert!

Preheat the oven to 325°F (convection).

In a mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Mix lightly with your hands.

Add 1/2 cup of cold, cubed butter to the flour mixture and mix on low speed in a stand mixer until there are no remaining butter chunks.

In a separate bowl, mix 1 large egg and 1/2 cup of heavy cream, then add this mixture to the stand mixer while it is running to avoid overmixing.

Scrape down the sides of the bowl to ensure everything is mixed well and hydrated.

Shred 1 cup of carrots using the finest setting on a cheese grater and squeeze out excess moisture. Add to the mixture along with 1/2 cup of optional raisins and 1/2 cup of optional walnuts.

Turn the dough out onto a floured surface and gently knead it, being careful not to overwork it.

Roll the dough out to about 1/2 inch thick and use a bench scraper to cut out scones. Chill the cut scones in the fridge for about 1 to 1.5 hours.

Place the chilled scones on two baking trays, brush the tops with heavy cream, and optionally sprinkle with turbinado sugar.

Bake in the preheated oven for 15 minutes or until lightly browned and firm to the touch.

Let the scones cool slightly before making the glaze.

For the glaze, combine 1 cup of confectioner's sugar, some milk (to desired consistency), and 1/4 cup of softened cream cheese in a bowl. Mix until smooth.

Pour the glaze over the cooled scones and optionally garnish with walnuts.

Equipment Needed

Spice Level:

Dietary

Allergens