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Carrot Cake Scones

Author Wondermom Wannabe


For Scones

  • 2 cups all-purpose flour
  • 1/4 cup light brown sugar
  • 1 tbs baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp 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 melting chocolate wafers
  • 15 green melting chocolate wafers


  • Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, combine all dry ingredients. Add the butter and using your hands, incorporate it into the dry ingredients until the mixture looks like large crumbs. 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.
  • 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 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.
  • While scones are cooling, melt orange wafers according to instructions on the packaging. Using a piping bag (or plastic zipper bag with a corner cut off), drizzle the orange chocolate in a zigzag pattern on each scone to create the "carrot." Next, repeat the process with the green wafers to create the "carrot tops." Allow chocolate to set completely (5-10 minutes) before serving.