Go Back
+ servings
Carrot cake scones

Carrot Cake Scones

Print Pin
Course: Breakfast, Snack
Cuisine: American
Keyword: carrot cake scones, carrot scones
Servings: 8 scones
Author: Dawn Yucuis


  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup butter
  • 3/4 cup shredded carrots
  • 1 egg
  • 2/3 cup milk
  • 1/2 teaspoon vanilla
  • Frosting
  • 2 ounces cream cheese
  • 1 tablespoon butter
  • 3 tablespoons milk
  • 1/4 teaspoon cinnamon
  • 1 cup powder sugar
  • 1/4 teaspoon vanilla


  • Preheat oven to 375 degrees F. Grease a large cookie sheet.
  • In a large bowl add the flour, baking powder, salt, and sugar, mix together. Cut in the butter with a pastry cutter or fork until well blended and crumbs form.
  • Toss in the carrots.
  • Mix the egg, milk and vanilla together in a small bowl. Add this mixture with the dry ingredients using your hand mix together until the dough comes together in a ball.
  • On a lightly floured surface, pat the dough into an 8-inch circle. Cut into 8 wedges. Place the wedges on the prepared cookie sheet.
  • Place the scones into the oven and bake for 15 to 17 minutes or until lightly browned.
  • Remove from the oven and cool on cooling rack until completely cooled.
  • As the scones are cooling make the frosting. With an electric mixer beat the cream cheese and
  • butter together until fluffy. Mix in the milk until combined. To this mixture add the powder sugar and cinnamon, mix until creamy and smooth. Add the vanilla and beat in.
  • Drizzle frosting over cooled scones.