Best Carrot Cake Scones Recipes

Carrot Cake Scones with Cream Cheese Glaze image

Provided by Lasheeda Perry

Categories dessert

Time 1h

Yield 8 servings

Number Of Ingredients 17

1 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
3 tablespoons packed dark brown sugar
2 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1 teaspoon finely grated orange zest
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
6 tablespoons cold heavy cream, plus more for brushing
2 medium carrots, shredded on the small holes of a box grater
1 large egg
1/3 cup toasted walnuts, chopped
1/4 cup cream cheese, at room temperature
1 to 3 tablespoons whole milk
1/2 cup confectioners' sugar
1/4 teaspoon pure vanilla extract
Toasted chopped walnuts, for topping

Steps:

For the scones: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly dust with flour.
Whisk together the flour, brown sugar, baking powder, cinnamon, orange zest, nutmeg and salt in a large bowl until combined. Add the butter and work it into the flour mixture with your fingers or a pastry blender, just until it resembles a coarse meal.
Whisk the cream, shredded carrot and egg together in a medium bowl until combined. Add the walnuts. Add the carrot mixture to the flour mixture and fold with a rubber spatula until the dough just comes together. Lightly dust your worksurface and hands with flour. Turn the dough out onto the surface and pat into a 6-inch round, about 1-inch thick. Cut into 8 equal-size wedges.
Space the scones evenly on the prepared baking sheet. Use a pastry brush to brush more heavy cream on top of each scone. Bake until the tops are matte and golden brown, about 15 minutes. Transfer to a wire rack to cool completely.
For the glaze: Whisk the cream cheese and 1 tablespoon milk until slightly smooth. Add confectioners' sugar and vanilla extract. Add another 1 to 2 tablespoons milk and whisk until smooth and the glaze runs off the whisk. Cover with a damp paper towel until ready to use.
Drizzle some glaze over each scone, letting it drip over the edges. Sprinkle with walnuts and serve.

Carrot Cake Scones image

Provided by ratherbeswimmin

Categories Scones

Time 1h20m

Yield 12 large scones

Number Of Ingredients 22

3 cups all-purpose flour
2/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 tablespoon orange zest, finely minced
1/2 cup ground walnuts
1/2 cup unsalted butter, cut into chunks
1 cup buttermilk
1 large egg
1 1/2 teaspoons pure vanilla extract
1 cup shredded carrot
1/2 cup golden raisin (or minced dried pineapple)
1/2 cup cream cheese, softened (4 oz.)
1 1/2 to 2 c. powdered sugar
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
3/4 cup toasted coconut
shredded carrot
orange zest
ground cinnamon

Steps:

Preheat oven to 400°; stack two baking sheets together and line the top sheet with parchment paper.
Arrange oven rack to upper third position.
In a food processor, add flour, sugar, salt, baking powder, baking soda, cinnamon, orange zest, and walnuts; blend briefly.
Add in butter and pulse to make a coarse, grainy mixture; turn out into a large bowl.
Make a well in center and stir in buttermilk, egg, and vanilla.
Stir with a fork to make a soft batter, then fold in the carrots and raisins; let rest 5 minutes.
Pat or press out dough to 3/4-inch thickness on a floured work surface.
Cut into 3-inch rounds; place on prepared baking sheets; bake until lightly browned, 15-20 minutes.
Cool scones on a wire rack.
Meanwhile, make glaze--place cream cheese, powdered, sugar, lemon juice, and vanilla in clean food processor; process to make a smooth glaze.
When scones are completely cooled, spread generously with cream cheese glaze.
Top with toasted coconut, carrot shreds, orange zest, and cinnamon.