Can you imagine a warm carrot cake scone on one hand and a cup of coffee on the other? Ok, that might not be the best idea if you want to snap a photo and share it on Instagram (third hand?); but you know what’s a great idea? Making this recipe.
My friend, let me introduce you to one of my most beloved recipes, Carrot Cake Overnight Scones. I say overnight but they only need an hour or two in the freezer. However, I make the batter the night before in a bowl, freeze the scones, and pop them in the oven in the morning. Watch this video to see how easy they are to make.
What I love about these carrot cake scones is that they are full of walnuts, raisins, bits of carrot, with hints of cinnamon and nutmeg. It’s everything we all love about carrot cake, in the palm of your hand.
I remember the time I tried these carrot cake scones for the first time. I was in graduate school, and the coffee shop down the street in uptown New Orleans had a new vendor for their baked goods.
Every day I went to study at this particular coffee shop, I ordered a Cafe AuLait. The coffee was great every time, but what I remember most was the carrot cake scone I ordered on the regular.
After I moved and found myself without the access to my beloved scones, I began baking them. I simply tweaked my famous Overnight Scones basic recipe to fit the flavor and texture from the coffeeshop’s carrot cake scones.
And as you can imagine, you can freeze scones, so I have a stash in my freezer at all times. Having a stash of these in the freezer means that you can enjoy a bite of fresh carrot cake goodness for a breakfast treat, snack, or 3 pm coffee emergencies. With a cup of coffee or tea, of course, but mostly coffee.
What type of scones is your favorite?
Carrot Cake Scones
This carrot cake scone recipe is the combination of everyone’s favorite cake plus the portability of a scone!
- 3 cups (375 g) all-purpose flour
- 1/2 cup (100 g) + 3 tablespoons (40 g) sugar, divided
- 2 (28 g) tablespoons baking powder
- 1/2 (3 g) teaspoon salt
- 1/2 teaspoon (1 g) cinnamon
- 1/3 teaspoon (0.75 g) nutmeg
- 2 cups (475 g) heavy cream or half and half
- 1/2 cup (55 g) grated carrots
- 1/2 cup (60 g) chopped walnuts
- 1/2 cup (75 g) golden raisins
- 2 tablespoons (30 ml) milk
- Line a baking sheet with parchment paper.
- Sift the flour and add to a mixing bowl along with 1/2 cup (100 g) sugar, baking powder, salt, cinnamon, and nutmeg. Then make a well in the center of the flour mixture (or a volcano, as my son likes to call it).
- Add the cream to the well and mix with a wooden spoon, or using your hands, until the batter is evenly moistened. (The dough will be a bit sticky).
- Add shredded carrots, walnuts, and raisins to the scone batter. Fold over a few times to make sure the ingredients are evenly distributed.
- Using your hands, make 12 two-inch (5 centimeter) scones and place them onto the baking sheet. Insert baking sheet inside the freezer for about 2 hours, until dough is frozen, or overnight.
- Preheat the oven to 350°F (180°C). Remove baking sheet from freezer and let the scones thaw for about five minutes. If you are baking all 12 scones you will need to line a second cookie sheet and separate, as they will expand while baking. Otherwise, leave the ones you don’t need in the freezer for another day.
- Brush the scones with milk and sprinkle with the additional three tablespoons of reserved sugar.
- Bake the scones until golden brown, about 30-40 minutes. Allow scones to cool on the baking sheet for a few minutes, and then transfer to a wire rack to continue cooling.
- Serve the scones warm, or at room temperature. Enjoy the baked scones the same day they are made, or freeze for up to four weeks.
This recipe for carrot cake scones can be found in The Best Kids’ Snacks on the Planet.
- Serving Size: 1 scone
- Calories: 251
- Sugar: 14
- Sodium: 127
- Fat: 7.7
- Carbohydrates: 40
- Fiber: 2
- Protein: 6
- Cholesterol: 14