Carrot Cake is an Easter time must and I am always looking for away to incorporate Carrot Cake into my Easter menus. Don’t get me wrong, I love a traditional Carnot Cake, but being creative and turning those flavors into different dishes is really fun, like these Carrot Cake Sandwich Cookies or even just making Carrot Cake cupcakes instead!
See Below for Step x Step Instructions (including pictures) on how to make Carrot Cake Scones.
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Ingredients for Carrot Cake Scones with Cinnamon Cream Cheese Glaze
- Butter
- Carrots
- Heavy Cream
- Vanilla
- Egg
- AP Flour
- Sugar
- Baking Powder
- Cinnamon
- Nutmeg
- Cloves
- Pecans
- Turbinado Sugar
- Cream Cheese
- Powdered Sugar
- Maple Syrup
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How to Make Carrot Cake Scones:
STEP 1: In a medium bowl, whisk together 3/4 cup heavy cream, vanilla extract, and egg. Set aside.
STEP 2: In a large mixing bowl, add All-purpose flour, sugar, baking powder, cinnamon, nutmeg, cloves and salt and whisk to combine
STEP 3: Cube the cold butter and add to the flour mixture.
STEP 4: Cut in the butter with a pastry blender or 2 forks until butter is pea sized.
STEP 5: Grate the carrots and squeeze out any excess water. Add to the flour mixture, along with the cream mixture and pecans.
STEP 6: Mix together until just incorporated.
STEP 7: Turn the dough out onto a floured worksurface and knead until dough comes together enough to form an 8″ circle, about 1″ thick. Do not overwork.
STEP 8: Cut into 8 wedges.
STEP 9: Place the wedges on a baking sheet lined with parchment paper.
STEP 10: Freeze wedges for 25 minutes.
STEP 11: Brush the tops of the wedges with the remaining 1 tablespoon heavy cream and sprinkle with turbinado sugar.
STEP 12: Bake at 400 degrees for 20-22 minutes.
STEP 13: Let cool for 5 minutes on the baking sheet and then transfer to a wire rack to cool completely.
STEP 14: Mix together the cream cheese, heavy cream, maple syrup, vanilla, cinnamon and powdered sugar until well combined.
STEP 15: Drizzle over cooled scones.
More Carrot Cake inspired recipes below:
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Printable Recipe:
Carrot Cakes Scones with Cinnamon Cream Cheese Glaze
Adapted from Kitchn
Ingredients
Scones
- 12 tablespoons butter, cubed and cold
- 2 carrots, shredded
- 3/4 cup + 1 tablespoon heavy cream, divided
- 2 teaspoons vanilla
- 1 large egg
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoons salt
- 1/2 cup chopped pecans
- 3 tablespoons turbinado sugar
Glaze:
- 2 ounces cream cheese, softened
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- 3 tablespoons maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
Instructions
- In a medium bowl, whisk together 3/4 cup heavy cream, vanilla, and egg. Set aside.
- In a large bowl, add all-purpose flour, sugar, baking powder, cinnamon, nutmeg, cloves and salt. Whisk to combine.
- Cube the cold butter and add to the flour mixture.
- Cut in the butter with a pastry blender or 2 forks until butter is pea-sized.
- Grate the carrots and squeeze out any excess water. Add to the flour mixture, along with the cream mixture and pecans.
- Mix together until just incorporated.
- Turn the dough out onto a floured surface and knead until dough comes together enough to form a 8" circle, about 1" thick. Do not overwork.
- Cut into 8 wedges.
- Place the wedges on a baking sheet lined with parchment paper.
- Freeze wedges in freezer for 25 minutes.
- Brush the tops of the wedges with the remaining 1 tablespoon heavy cream and sprinkle with turbinado sugar.
- Bake at 400 degrees for 20-22 minutes.
- Let cool for 5 minutes on the baking sheet and then transfer to a wire rack to cool completely.
- Mix together cream cheese, heavy cream, maple syrup, vanilla, cinnamon and powdered sugar until well combined.
- Drizzle glaze over cooled scones.
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