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With a perfectly crumbly texture that melts in your mouth, these carrot cake scones are full of deliciousness.
Easy Carrot Cake Scones
My friend, let me introduce you to one of my most beloved recipes. I remember when I tried carrot cake scones for the first time in uptown New Orleans. Every day I went to study at a coffee shop and I ordered a Cafe AuLait. The coffee was great, but what I remember most was the scone I ordered on the regular.
After I moved and found myself without access to my beloved scones, I began baking them. I simply tweaked my famous scones basic recipe to fit the flavor and texture from the coffeeshop's carrot cake scones.
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.
Ingredients
There are so many delicious and good-for-you ingredients in every bite of these carrot cake scones! The amounts are in the recipe card, but before making any swap, check out what you need and why:
- Flour: the all-purpose flour you usually use for baking.
- Sugar: for sweetness.
- Baking powder: rise the batter and make the scones slightly fluffy.
- Salt: just a pinch to enhance the flavor.
- Cinnamon: pairs great with carrots.
- Nutmeg: optional for a more complex flavor.
- Butter: add it cold and cubed.
- Whole milk: for the dough and for brushing the tops.
- Carrot: grated carrot is what makes these scones so delicious!
- Walnuts: small pieces of crunchy walnuts make a great add-in for carrot cake scones.
- Raisins: add sweetness and nutrition.
How to Make Carrot Cake Scones
Making epic carrot cake scones is as easy as combining ingredients in a bowl, forming the scones, and letting the oven do the rest. Check out the simple steps:
- Make the dough
Combine the dry ingredients and add the cubed butter. Butter must be cold so you can easily work it with your hands to resemble coarse crumbs. Add the remaining ingredients and mix to combine. - Form the scones
You can drop the dough on the pan, grease a scone pan, use a round biscuit cutter, or form the scones by making a large circle and cutting the dough into triangles with a sharp knife. Brush a little milk over the tops before baking. - Bake
Bake for 12 to 15 minutes until the tops are lightly browned. Allow them to cool before removing them from the pan, and enjoy them with a cup of coffee.
Can you freeze these?
Yes! Baked carrot cake scones can be frozen in a zip bag for up to 3 months! I bake them once and then keep a stash in my freezer. When I want to enjoy one with coffee, I place it on a plate microwave it for 1 minute, and enjoy.
More Scone Recipes
If you love carrot cake, you are going to love these homemade scones as much as I do, but my scone obsession doesn’t end there. After you make these, try my Cranberry Orange Scones and these Raspberry White Chocolate Chip Scones. They’ll be a hit!
Other favorites at my house? Pumpkin Scones and Almond Flour Blueberry Scones. So easy, delicious, and the perfect paleo and gluten-free homemade treat!
Carrot Cake Scones (Easy Recipe)
Watch how it’s made:
Ingredients
- 1 ½ cups all-purpose flour
- ⅓ cup sugar
- 2 teaspoons baking powder
- pinch salt
- ¼ teaspoon cinnamon
- pinch nutmeg, optional
- 4 tablespoons cold butter, cubed
- ½ cup whole milk
- 1 large carrot, grated
- ¼ cup walnuts, chopped
- ¼ cup raisins
- 2 tablespoons milk , for brushing the tops
Instructions
Prep:
- Preheat oven to 425F degrees, line a baking sheet with parchment paper, or grease a scone pan.
Make the dough:
- In a large bowl, whisk the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- Add the cold cubed butter and mix it into the dough with your hands until it resembles coarse crumbs.
- Add the milk, grated carrot, walnuts, and raisins into the bowl and mix to combine the dough. It should be moist but not sticky.
Form the scones:
- If using a scone pan, grease it well and divide the dough among the scone-shaped spaces.
- For triangle scones, lightly flour your counter and shape the dough into a round, 8-inch circle -similar in height and shape to a round cake pan. Using a sharp knife, cut the circle into six triangles and transfer them to the lined baking sheet.
- With a biscuit cutter lightly flour your counter and shape the dough gently, about 1.5 inches to 2 inches high. Use a biscuit cutter to cut circles and transfer them onto the baking sheet as you cut then. Re-shape the dough until it's all gone. Brush a little milk over the tops before baking.
Bake:
- Bake the scones for 12-15 minutes until the tops are lightly browned and when a toothpick inserted through the middle comes out clean. Once done, remove them from the oven and let them cool down to room temperature before glazing.
Storage:
- Store leftover scones in an airtight container or zip bag for up to 3 days on the counter.
darlene carman says
2 tablespoons of baking powder??? is this correct? seems like allot? Dar
Laura Fuentes says
that’s what I use.