Description
Everything you love about carrot cake—spiced crumb, sweet carrots, and creamy glaze—now in a golden, crunchy-topped scone. These bakery-style bites are tender inside, crisp on the edges, and perfect for cozy tea times or café-style mornings at home.
Ingredients
Scones:
2 cups all-purpose flour
¼ cup brown sugar
1 tbsp baking powder
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg
½ cup cold unsalted butter, cubed
1 cup shredded carrots
¼ cup chopped walnuts or pecans (optional)
⅓ cup buttermilk
1 large egg
1 tsp vanilla extract
Cream Cheese Drizzle:
2 oz cream cheese, softened
½ cup powdered sugar
1–2 tbsp milk
½ tsp vanilla extract
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
In a bowl, mix flour, brown sugar, baking powder, salt, and spices.
Cut in cold butter until mixture resembles coarse crumbs.
Stir in carrots and nuts if using.
In another bowl, whisk buttermilk, egg, and vanilla. Add to dry ingredients just until combined.
Pat dough into a 1-inch thick circle on a floured surface. Cut into 8 wedges.
Place on baking sheet, spacing slightly. Bake 18–22 minutes until golden and firm.
For drizzle, beat cream cheese, sugar, milk, and vanilla until smooth. Drizzle over cooled scones.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 280/ Scone
- Sugar: 12g/ Scone
- Fat: 14g/ Scone
- Carbohydrates: 32g/ Scone
- Protein: 4g/ Scone