Description
These Easy Carrot Cake Scones with Cream Cheese Glaze combine the warm spices of carrot cake with a tender, flaky scone texture. Loaded with grated carrots, raisins, coconut, and pecans, these delightful treats topped with a smooth cream cheese glaze are perfect for breakfast or an afternoon snack.
Ingredients
Scale
Carrot Cake Scones
- 2 1/4 cups all-purpose flour
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 cup grated carrots
- 1/2 cup raisins (golden or regular)
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pecans
- 3 tablespoons crystallized ginger, finely chopped (optional)
- 1/2 cup heavy cream, plus more for brushing
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 cup unsalted butter, frozen
- 2 tablespoons coarse (turbinado) sugar for topping (optional)
Cream Cheese Glaze (optional)
- 1 tablespoon cream cheese, softened to room temperature
- 1 tablespoon unsalted butter, softened to room temperature
- 1/2 cup powdered sugar
- 2 tablespoons heavy cream
Instructions
- Preheat Oven: Preheat the oven to 350˚F (180˚C) to ensure it is ready once the dough is prepared and chilled.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, light brown sugar, kosher salt, baking powder, cinnamon, nutmeg, and cloves until well combined.
- Add Carrot and Mix-ins: Stir in the grated carrots, raisins, shredded coconut, chopped pecans, and crystallized ginger (if using), tossing to coat them evenly with the flour mixture.
- Prepare Wet Ingredients: In a separate medium bowl, whisk together the heavy cream, egg, and vanilla extract until smooth and combined.
- Incorporate Butter: Using a box grater, grate the frozen unsalted butter directly into the flour mixture. Gently work the mixture with a spatula or your hands to distribute the cold butter evenly throughout without overmixing; small chunks of butter should remain visible.
- Combine Wet and Dry: Pour the heavy cream mixture into the flour and butter mixture. Gently mix just until a shaggy dough forms, being careful not to overwork the dough to maintain tenderness.
- Shape Dough: Turn the dough out onto a lightly floured surface. With floured hands, shape it into a roughly 10-inch diameter disk. Using a sharp knife or bench scraper, cut the disk into 8 equal triangle wedges.
- Chill the Scones: Place the scones on a parchment-lined baking sheet. Chill them in the freezer for 15 minutes or in the refrigerator for 30 minutes to help them solidify and bake properly.
- Prepare for Baking: Remove the scones from the chill, brush the tops with additional heavy cream for a golden finish, and sprinkle with coarse turbinado sugar if desired for added texture and sweetness.
- Bake: Bake in the preheated oven for 20-25 minutes or until the scones are light golden brown on top and cooked through.
- Make Cream Cheese Glaze: While scones cool, whisk or beat together the softened cream cheese, unsalted butter, powdered sugar, and heavy cream until smooth and pourable.
- Glaze and Serve: Once the scones have cooled, drizzle the cream cheese glaze over the tops for a luscious finish. Serve and enjoy!
Notes
- If a sweeter scone is preferred, increase the brown sugar to 1/3 or 1/2 cup.
- Store baked and cooled scones in an airtight container in the refrigerator for up to one week. Without the cream cheese glaze, scones can be kept at room temperature for 3-4 days.
- Nutrition information does not include the optional cream cheese glaze.
Nutrition
- Serving Size: 1 scone (without glaze)
- Calories: 310
- Sugar: 12g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
