Carrot Cake Scones

5 from 15 votes

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

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Prep Time20

Cook Time20

Cool and Set30

Total Time1 10

Course: Breakfast

Cuisine: American

Method: Oven

Servings:

Calories: 139kcal

Author: Corinne Schmitt

Equipment

Baking sheet
Parchment paper
Mixing bowl
Rolling Pin

Ingredients

For Scones

2 cups all-purpose flour
¼ cup light brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
a pinch of ground cloves
½ cup unsalted butter cold and diced
⅔ cup milk
1 cup shredded carrots

For Decorating Frosting

40 orange candy melts
15 green candy melts

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, ¼ cup light brown sugar, 1 tablespoon baking powder, 1 teaspoon salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ 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.
½ 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, ⅔ 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