Carrot Cake Scones Recipe

Name: Carrot Cake Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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); Cream Cheese Glaze; 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; Finishing Touches; 3/4 cup toasted coconut; shredded carrot; orange zest; ground cinnamon

Servings: persons

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)
Cream Cheese Glaze
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
Finishing Touches
3/4 cup toasted coconut
shredded carrot
orange zest
ground cinnamon

1
Preheat oven to 400u00b0; stack two baking sheets together and line the top sheet with parchment paper.
2
Arrange oven rack to upper third position.
3
In a food processor, add flour, sugar, salt, baking powder, baking soda, cinnamon, orange zest, and walnuts; blend briefly.
4
Add in butter and pulse to make a coarse, grainy mixture; turn out into a large bowl.
5
Make a well in center and stir in buttermilk, egg, and vanilla.
6
Stir with a fork to make a soft batter, then fold in the carrots and raisins; let rest 5 minutes.
7
Pat or press out dough to 3/4-inch thickness on a floured work surface.
8
Cut into 3-inch rounds; place on prepared baking sheets; bake until lightly browned, 15-20 minutes.
9
Cool scones on a wire rack.
10
Meanwhile, make glaze--place cream cheese, powdered, sugar, lemon juice, and vanilla in clean food processor; process to make a smooth glaze.
11
When scones are completely cooled, spread generously with cream cheese glaze.
12
Top with toasted coconut, carrot shreds, orange zest, and cinnamon.

1491

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 3 cups all-purpose flour, 2/3 cup sugar, 1/2 teaspoon salt, 1 tablespoon baking powder, and more.

Yes, Carrot Cake Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Scones

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