Carrot Cake Scones For Easter

Last Updated on March 21, 2025

If you’re planning an Easter brunch, these carrot cake scones are the perfect addition to your menu.

I don’t like my scones super dry and coarse, so these are a little softer and moister inside than a traditional scone. The upside to that is that unlike traditional scones, my kids LOVED these.

Another great addition to your brunch menu would be these chicken asparagus crepes. Your guests are going to be so glad they came to your house for Easter brunch because of all the delicious food you serve.

The Hope and Cheer of Easter

Easter is one of my favorite holidays. Religiously, it’s a significant holiday and has great meaning for Christians about forgiveness and hope for a new life.

Beyond spiritual importance though, it also carries a lot of hope and cheer to everyone. It comes at a happy time of year, as nature comes back to life after winter.

Plus, the colors (beautiful, soft pastels) and imagery (bunnies, eggs, and baskets) of Easter are visual mood-lifters.

I like to play with this theme and “egg” my friends and neighbors to spread some extra cheer at this time of year by filling up a basket of Easter goodies and leaving it at their door. These carrot cake scones are great to include in the basket along with these carrot cookies.

❤️ Why You’ll Love This Recipe

These carrot cake scones are the perfect addition to your brunch menu.

• Easy to make: These look fancy so it seems like they’re hard to make, but they’re actually easy to make. All you have to do is combine the ingredients, roll out the dough, cut the dough into wedges, bake and then decorate.
• Fun to make: Since some of the mixing can be done by hand, your kids will love helping you—it will be like they’re playing with playdough.
• Always a hit at parties: Since the scones are decorated to look like carrots, your guests will enjoy eating this fun quick bread.

For some more delicious quick bread recipes, try this Nutella banana bread.

🥘 Ingredients

You need several ingredients to make these scones, but you probably already have most of these ingredients at home, and what you don’t have, will be easy to find at your local grocery store.

• All-purpose flour: This is important to the recipe because it provides the necessary structure and texture. You can use any brand of flour you prefer.
• Light brown sugar: The molasses in brown sugar helps keep the scones moist and tender and gives them a softer crumb. You can use any brand of brown sugar you prefer.
• Ground cinnamon, nutmeg, ginger and cloves: The combination of these spices add warmth, sweetness making the flavors pop so you get that classic carrot cake flavor. Use any brand of spices that you want.
• Unsalted butter: You use unsalted so you can control the salt in the recipe. Butter creates steam pockets as it melts in the oven, making the scones light and flaky.
• Shredded carrots: Since they naturally contain water, it helps keep the scones tender. They also boost the nutrition since they have fiber, vitamins and natural sweetness.
• Orange and green candy melts: Use these to decorate the top of the bread to look like a carrot.

See recipe card for complete list of ingredients and quantities

🔀 Substitutions

If you don’t have the ingredients you need or if you have different dietary preferences, see if you have these instead:

All-purpose flour: You can use whole wheat flour for a heartier texture, but it may be slightly denser, so you may only want to substitute part of the flour. If you need to use gluten-free flour, just substitute it as a 1:1 ratio.

Light brown sugar: White sugar plus 1 teaspoon molasses would give you the same depth of flavor. Coconut sugar would be a good choice for a less refined option.

Ground cinnamon, nutmeg, ginger and cloves: Pumpkin pie spice (use 1 3/4 teaspoons) would be able to be a substitute for all of these spices because it contains all of them.

Unsalted butter: If you prefer to use salted butter, you can, but just reduce or omit the added salt that’s in the recipe.

Shredded carrots: You can use shredded zucchini if you prefer, but make sure you squeeze out the excess moisture before you add it to the rest of the ingredients.

Orange and green candy melts: White chocolate plus food coloring would work instead. If you prefer a more traditional carrot cake touch, you could use a cream cheese glaze instead and color it using gel food coloring.

🌈 Variations / Options / Add-Ins

These holiday scones can easily be customized to fit your personal tastes.

• Flavor variation: Add ¼ cup shredded coconut and ¼ cup diced dried pineapple for a tropical twist.
• Mix-Ins: Add ½ cup chopped walnuts or pecans for crunch and ¼–½ cup raisins or dried cranberries for bursts of sweetness. Fold in ½ cup white or dark chocolate chips for a sweeter touch.
• Additional toppings: Sprinkle a mix of cinnamon and sugar on top before baking for a little crunch. After baking, add fun Easter-themed sprinkles before the glaze sets or sprinkle finely chopped toasted pecans or walnuts over the glaze.

If you want another Easter recipe made in a carrot theme, try these carrot sugar cookies.

🥄 Equipment Needed / Helpful Tools

You only need a few kitchen tools to help you make this easy recipe. So, gather these tools and get ready to enjoy this tasty dessert.

• Baking sheet: This is where you’ll bake the scones and decorate them.
• Parchment paper: It will cover the baking sheet so you can bake and decorate the bread and keep the baking sheet clean (that will mean less dishes to wash).
• Mixing bowl: You’ll need a large bowl to combine all of the ingredients.
• Rolling pin: This will help you roll out the dough to a one inch thick circle.

🔪 How to Make Carrot Cake Scones

This quick bread is easy and fun to make, so let your kids join in on the fun. Just follow these easy instructions and you’ll be ready for brunch.

Step 1: Preheat Oven and Prepare Baking Sheet

Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.

Step 2: Combine Dry Ingredients

In a large bowl, combine all dry ingredients.

Step 3: Add Butter

Add the butter, and using your hands, incorporate it into the dry ingredients until the mixture looks like large crumbs.

Step 4: Add Carrots and Milk

Add the carrots and stir (or use hands) to mix well. Add the milk and gently incorporate it by using a rubber spatula to fold it into the dough.

Step 5: Roll out the Dough

Working with half the dough, on a well-floured surface and with well-floured hands, gently press the dough into a circle. Use a rolling pin to enlarge and even out the circle until the dough is about an inch thick.

Please note: One downside to making scones that aren’t hard as bricks, is that the dough can be sticky. When you roll these out to slice them into wedges, make sure you use enough flour to keep the dough from sticking to the surface, rolling pin, and your hands.

Step 6: Cut the Dough

Cut the dough into 8 wedges using a butter knife, pizza cutter, or pastry cutter.

Step 7: Repeat

Repeat the process of Step 5 and Step 6 with the other half of the dough.

Step 8: Bake, then Cool

Place wedges on prepared baking sheet and bake at 350 F for 18-20 minutes or until golden brown. Remove from oven and allow to cool completely (about 20-30 minutes).

Step 9: Melt Candy Melts and Decorate

When the scones are cool, melt orange candy melts according to instructions on the packaging. Using a piping bag (or plastic zipper bag with a corner cut off), drizzle the orange candy melts in a zigzag pattern on each scone to create the “carrot.”

Next, repeat the process with the green candy melts to create the “carrot tops.” 

Step 10: Set and Serve

Allow candy melts to set completely (5-10 minutes) before serving.

👩‍🍳 Pro Tips

Here are a few tips that you can use to make sure that your Easter Oreo Chicks turn out perfectly.

• The key to flaky scones is keeping the butter very cold. Try cutting it into small cubes and chilling it in the freezer for 10 minutes before using.
• Use the small holes of a grater to shred the carrots so that the carrots blend smoothly into the dough without making it too wet.
• Mix the dough just until combined. Overmixing develops gluten, making scones tough instead of tender.
• After shaping, refrigerate the scones for 15–20 minutes before baking to help them hold their shape and create better layers.
• When they’re done baking, the scones should be lightly golden on top and firm but not dry. Overbaking makes them too crumbly.

❓ Recipe FAQs

🙏 Pairing

These are my favorite dishes to serve with Carrot Cake Scones:

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📋 Recipe

Carrot Cake Scones

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Corinne Schmitt

These carrot cake scones are a delicious and fun treat, perfect addition to the menu for your Spring and Easter brunches.

5 from 15 votes

Print Recipe Pin Recipe SaveSaved!

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Cool and Set 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Breakfast

Cuisine American

Servings 16

Calories 139 kcal

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Equipment

• ▢
  Baking sheet
• ▢
  Parchment paper
• ▢
  Mixing bowl
• ▢
  Rolling Pin

Ingredients

  

1x2x3x

For Scones

• ▢ 2 cups all-purpose flour
• ▢ 1/4 cup light brown sugar
• ▢ 1 tablespoon baking powder
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon ground cinnamon
• ▢ 1/4 teaspoon ground nutmeg
• ▢ 1/4 teaspoon ground ginger
• ▢ a pinch of ground cloves
• ▢ 1/2 cup unsalted butter cold and diced
• ▢ 2/3 cup milk
• ▢ 1 cup shredded carrots

For Decorating Frosting

• ▢ 40 orange candy melts
• ▢ 15 green candy melts

Get ingredients with

Instructions

 

• Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.
• In a large bowl, combine all dry ingredients
  2 cups all-purpose flour, 1/4 cup light brown sugar, 1 tablespoon baking powder, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, a pinch of ground cloves
• Add the butter, and using your hands, incorporate it into the dry ingredients until the mixture looks like large crumbs.
  1/2 cup unsalted butter
• Add the carrots and stir (or use hands) to mix well. Add the milk and gently incorporate it by using a rubber spatula to fold it into the dough.
  1 cup shredded carrots, 2/3 cup milk
• Working with half the dough, on a well-floured surface and with well-floured hands, gently press the dough into a circle. Use a rolling pin to enlarge and even out the circle it until the dough is about an inch thick.
• Cut the dough into 8 wedges using a butter knife, pizza cutter, or pastry cutter.
• Repeat the process of Step 5 and Step 6 with the other half of the dough.
• Place wedges on prepared baking sheet and bake at 350 F for 18-20 minutes or until golden brown. Remove from oven and allow to cool completely (about 20-30 minutes).
• When the scones are cool, melt orange candy melts according to instructions on the packaging. Using a piping bag (or plastic zipper bag with a corner cut off), drizzle the orange candy melts in a zigzag pattern on each scone to create the “carrot.”

  Next, repeat the process with the green candy melts to create the “carrot tops.”
  40 orange candy melts, 15 green candy melts
• Allow candy melts to set completely (5-10 minutes) before serving.

Notes

Pro Tips

• The key to flaky scones is keeping the butter very cold. Try cutting it into small cubes and chilling it in the freezer for 10 minutes before using.
• Use the small holes of a grater to shred the carrots so that the carrots blend smoothly into the dough without making it too wet.
• Mix the dough just until combined. Overmixing develops gluten, making scones tough instead of tender.
• After shaping, refrigerate the scones for 15–20 minutes before baking to help them hold their shape and create better layers.
• When they’re done baking, the scones should be lightly golden on top and firm but not dry. Overbaking makes them too crumbly.

 

Recipe FAQs

Can I use pre-shredded carrots?

It’s best to use freshly grated carrots because pre-shredded ones are drier and don’t blend as well into the dough.

 

How do I store leftover scones?

Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. Warm them up in the microwave for 10–15 seconds before serving.

 

Can I freeze these scones?

Yes! Freeze baked and cooled scones for up to 3 months in an airtight container. Thaw at room temp or reheat in a 300 F oven for 10 minutes.

Nutrition

Calories: 139kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 159mgPotassium: 141mgFiber: 1gSugar: 5gVitamin A: 1531IUVitamin C: 0.5mgCalcium: 56mgIron: 1mg

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