Carrot Cake Scones Recipe

Name: Carrot Cake Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup All-purpose Flour; 1-1/2 cup White Whole Wheat Flour; 2/3 cups White Sugar; 1/2 teaspoons Salt; 1 Tablespoon Baking Powder; 1/2 teaspoons Baking Soda; 1-1/2 teaspoon Cinnamon; 1/2 cups Ground Walnuts; 1 Tablespoon Orange Zest; 1/2 cups Unsalted Butter; 1 cup Buttermilk; 1 whole Egg; 1-1/2 teaspoon Vanilla Extract; 1 cup Shredded Carrots; 1/2 cups Raisins; _____; FOR THE GLAZE:; 4 ounces, weight Cream Cheese; 1-1/2 cup Powdered Sugar; 1 teaspoon Cinnamon; 1 teaspoon Vanilla Extract

Servings: persons

1-1/2 cup All-purpose Flour
1-1/2 cup White Whole Wheat Flour
2/3 cups White Sugar
1/2 teaspoons Salt
1 Tablespoon Baking Powder
1/2 teaspoons Baking Soda
1-1/2 teaspoon Cinnamon
1/2 cups Ground Walnuts
1 Tablespoon Orange Zest
1/2 cups Unsalted Butter
1 cup Buttermilk
1 whole Egg
1-1/2 teaspoon Vanilla Extract
1 cup Shredded Carrots
1/2 cups Raisins
_____
FOR THE GLAZE:
4 ounces, weight Cream Cheese
1-1/2 cup Powdered Sugar
1 teaspoon Cinnamon
1 teaspoon Vanilla Extract

1
Preheat oven to 400F.
2
In a food processor, add flours, sugar, salt, baking powder, baking soda, cinnamon, ground walnuts, and orange zest. Blend briefly. Add cubes of butter and pulse until a grainy texture is reached.
3
Turn out mixture into a large bowl, making a well in the center. Add buttermilk, egg and vanilla into the well and mix softly with a fork until combined. Fold in shredded carrots and raisins. Let sit for 5 minutes.
4
Transfer dough to lightly floured surface and press out dough into 3/4 inch thickness. Use a round cookie cutter or biscuit cutter and cut out scones. Place on prepared, parchment paper-lined, baking sheet. Bake for 15-20 minutes, until lightly browned. Transfer to a cooling rack.
5
Glaze:
6
To make the cream cheese glaze, place cream cheese, powdered sugar, cinnamon and vanilla in a food processor and pulse until a smooth consistency is reached. When scones have cooled, spread cream cheese glaze over top.
7
(Recipe from A Passion for Baking by Marcy Goldman.)

1411

kcal

Calories

Fat

133

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 21 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, 1-1/2 cup White Whole Wheat Flour, 2/3 cups White Sugar, 1/2 teaspoons Salt, 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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