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Carrot Cake Scones

I find myself irresistibly drawn to the timeless taste of the beloved carrot cake. 

Who can resist the comforting blend of warm spices, the caramelization from the sugar, and the tangy contrast of the cream cheese icing? I'm taking these classic flavours and reimagining them in my favourite springtime treat, scones!

Yield 18 Scones

Mis en Place


1/2 C. Unsalted Butter, cold & cubed

3 1/2 C. All Purpose Flour

1 Tsp. Salt

1/2 C. Brown Sugar

5 Tsp. Baking Powder

1 Tsp. Cinnamon

1/2 Tsp. All Spice

1/3 C. Buttermilk

1/3 C. Heavy Cream

2 Eggs. whole

1 C. Carrots, finely shredded

Cream Cheese Glaze

4 Tbsp. Cream Cheese

1/3 C. Powder Sugar

1 Tbsp. Milk

1 Tbsp. Rum



Step 1

Sift flour into a bowl and combine with salt, spices and brown sugar.

Step 2

Add chilled cubed butter and using a pastry blender cut butter into the dry ingredients until it resembles pea sized crumbles. Do not over mix.

Alternatively you can use a stand mixer fitted with a paddle attachment.

Step 3

In a separate bowl, whisk eggs, and combine with heavy cream and buttermilk.

Step 4

Add the finely shredded carrots to the dry mixture, follow with the wet mixture.

Without over working, use your hands to bring the dough together until just combined.

*You may also complete this step with a stand mixture with the paddle attachment.


Add inclusions you find in carrot cake like chopped pecans or shredded coconut

1 Tbsp of each is plenty

Step 5

Place dough onto a lightly floured surface and roll to 1" thick, roughly an 8" square shape.

Cover in plastic wrap and place in refrigerator for minimum 1 hour.

Step 6

Remove dough from the refrigerator and place on lightly floured surface or parchment paper.

Trim off edges, roughly 1/4" off each side.

The end result should be a 7.5 x 7.5" square.

Step 7

Pre heat oven to 390 degrees Fahrenheit

Score dough into 9- 2.5" squares.

Then score those squares diagonally and cut, resulting in a total of 18 scones.

Step 8

Place scones on baking sheets lined with parchment paper.

Whisk together 1 egg yolk and 1 Tsbp. of heavy cream.

Wash the tops of the scones.

Bake for roughly 9 minutes or until the edges and bottoms are golden brown.

Step 9

While baking combine softened cream cheese with milk and powdered sugar until smooth.

Add rum.

*Alternatively milk and vanilla extract could be a substitute for the rum

Step 10

Once cooled, dip or drizzle with glaze and top with reserved nuts or toasted coconut.


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