Carrot Cake Scones Recipe – just like the cake!

Carrot cake scones are a great breakfast or brunch treat. Carrots, cinnamon, walnuts and coconut make these delightful scones a true winner. 

Crispy on the outside, flaky and buttery on the inside. Savory or sweet, scones are sort of like a biscuit and muffin combined. All of the best of both treats! 

I used to hate scones. Is it bad to start a post about scones saying that I hated scones? Well, I’ve never been the type to care about that sort of thing. I hated scones. They were thick, dry, and you needed a whole gallon of milk to wash the thing down.

Turns out maybe I was just eating the wrong scones? Or perhaps my love for scones grew when I started drinking coffee when I was in graduate school? That could very well have something to do with it. Regardless, now I love them.

Especially with a layer of crispy sugar sprinkled on the top. I mean…there isn’t much not to love about that! (Although, these would be terrific with a drizzle of icing or even better, cream cheese frosting!)

Especially with a hot cup of coffee. But everything almost everything is better with a hot cup of coffee.

I’ve also clearly been on a carrot cake kick lately. I want to make everything into carrot cake something. Carrot cake slow cooker steel cut oats? Amazing. I need to make those again. Stat. And I feel there is no end to the carrot cake love. Besides the obvious (cake, duh.), I feel like we should do carrot cake smoothies and milkshakes and pizza! Don’t steal my ideas though, okay? Promise? Okay.

PS: Updated to add, the obsession is still going strong – make sure to try my carrot cake muffins with the most delicious filling as well as carrot cake pancakes!

You can steal the pizza idea, I guess.

No. I’m keeping that one too.

Honestly, though. These scones are phenomenal. They have carrots in them so clearly they’re a health food. Walnuts, coconut, raisins, and cinnamon all work together to drive that carrot cake flavor home.

Make ahead tip: Refrigerate or freeze unbaked scones to bake later. For freezing, wrap each circle individually and put into freezer bag and freeze for up to 1 month. When ready to bake, while the oven is preheating, remove the scones from the freezer and put on baking sheet. Bake as directed. You may have to add a couple minutes of baking time.

More coffee time treats

Looking for more treats that pair perfectly with a cup of coffee? Here’s a few to tantalize your taste buds…

 

• Coffee cake with streusel –  a classic streusel cake
• Pumpkin chocolate chip muffins
• Morning glory muffins
• Blueberry pancake muffins with cream cheese filling
• Chocolate banana bread (reduced fat recipe)
• Strawberry blueberry muffins
• Banana Nut Scones by Sally’s Baking Addiction – with maple glaze!
• Jammy Raspberry and Walnut Scones by Kitchn – can’t wait to try these.

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Carrot Cake Scones

4.50 from 2 votes

Prep Time: 15 mins

Cook Time: 17 mins

Additional Time: 1 min

Total Time: 33 mins

16 cones

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Carrot cake scones are a great breakfast or brunch treat. Carrots, cinnamon, walnuts and coconut make these delightful scones a true winner.

Ingredients

Scones:

• ▢ 3 cups all-purpose flour
• ▢ 1/3 cup granulated sugar
• ▢ 1/4 cup buttermilk powder
• ▢ 1/2 teaspoon salt
• ▢ 1 tablespoon baking powder
• ▢ 1 and 1/2 teaspoons cinnamon
• ▢ 1/4 teaspoon freshly grated nutmeg
• ▢ 1/2 cup raisins
• ▢ 3/4 cup shredded carrot
• ▢ 1/2 cup chopped walnuts
• ▢ 1/2 cup flaked or shredded unsweetened coconut
• ▢ 2 large eggs
• ▢ 2 teaspoons pure vanilla extract
• ▢ 1/2 cup buttermilk
• ▢ 4 tablespoons cold (or frozen) butter, cut into small pieces
• ▢ 4 tablespoons shortening

For the topping

• ▢ 1 egg, beaten plus 1 teaspoon water
• ▢ 2-3 tablespoons coarse sugar (turbinado)

Instructions

• Preheat oven to 450°F.
• In a large bowl, whisk together dry ingredients (flour, sugar, buttermilk powder, salt, baking powder, cinnamon, nutmeg, raisins, carrot, walnuts, coconut). In a small bowl, whisk together eggs, vanilla extract and buttermilk.
• To the dry ingredients, add the butter pieces and the shortening. Using your hands, work the fats into the dry ingredients until the pieces of butter and shortening are small peas. Do not overwork the mixture.
• Stir in wet ingredients and mix until just combined. Again, do not overmix.
• Divide dough in half and shape into two balls of dough. Place both halves on a parchment paper or Silpat lined baking sheet. Pat each ball of dough into a circle 7 to 8 inches in diameter and about 1/2-inch thick. Cut each circle into 8 equal wedges and separate slightly so the wedges do not touch each other. Brush with egg/water mixture and sprinkle with sugar.
• Bake for 7 minutes. Without opening oven, turn oven off and let scones remain in the oven for 8-10 minutes or until golden brown. Cool slightly on a wire rack. Best served within a few hours (with a cup of coffee, of course!)

Notes

• Dough can be refrigerated overnight or frozen prior to baking.

Nutrition Information

Serving: 1g, Calories: 241kcal, Carbohydrates: 32g, Protein: 6g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Cholesterol: 38mg, Sodium: 202mg, Fiber: 2g, Sugar: 12g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

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