If you’re looking for a delightful twist on classic scones, you’re going to love this Carrot Cake Scones with Cinnamon Glaze Recipe. These scones capture all the cozy, warmly spiced flavors of carrot cake, with tender, flaky bites topped by a luscious cinnamon glaze that’s simply irresistible. Whether it’s for a comforting breakfast or a special afternoon treat, these scones bring the perfect blend of sweetness and spice you won’t want to miss.
Why You Should Make This Recipe
Rich, nostalgic flavor: All the wonderful spices and shredded carrots in these scones mimic the beloved taste of carrot cake in a hand-held form.
Quick and easy prep: You can whip these scones up in under 30 minutes, perfect for busy mornings or last-minute gatherings.
Perfect texture balance: The battered scones have a tender crumb with a slight crisp on the outside, enhanced by buttery walnuts for crunch.
Versatile and crowd-pleasing: These scones are great for breakfast, brunch, or a cozy snack — plus the cinnamon glaze adds that extra touch everyone adores.
Ingredients & Substitutions
Let’s talk ingredients! This Carrot Cake Scones with Cinnamon Glaze Recipe relies on simple pantry staples and fresh carrots to create a fragrant and moist scone. Each ingredient plays its unique role, delivering that classic carrot cake flavor profile wrapped up in tender, flaky scones.
- All-purpose flour: The base that gives the scones structure yet keeps them tender.
- Ground cinnamon, nutmeg, and allspice: These warm spices are key to evoking the cozy feel of carrot cake.
- Cold butter: Essential for creating flaky layers throughout the scones.
- Heavy cream: Adds richness and helps bind the dough.
- Shredded carrots: Adds natural sweetness, moisture, and vibrant color.
- Chopped walnuts: A lovely crunch and nutty depth; pecans work beautifully, too.
- Powdered sugar, vanilla, and cinnamon glaze: A sweet, dreamy finish on top that perfectly complements the scones.
How to Make Carrot Cake Scones with Cinnamon Glaze Recipe
Step 1: Prepare the Dry Ingredients and Butter
Begin by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper to prevent sticking. In a large bowl, whisk together the flour, sugar, baking powder, salt, and warm spices — cinnamon, nutmeg, and allspice. Then, grate the cold butter directly into the bowl or cut it into small pieces and work it into the mix with a pastry cutter until you get a crumbly, sandy texture. This is the secret to flaky layers.
Step 2: Add Carrots, Walnuts, and Cream
Stir in the finely shredded carrots and chopped walnuts gently so they’re evenly distributed. Pour in the heavy cream and mix just until the dough comes together — be careful not to overwork it to keep your scones tender. The mixture will be slightly sticky but manageable.
Step 3: Shape and Cut the Dough
Turn the dough out onto a floured surface and gently shape it into a ball. Press it down into a thick circle about 2 inches tall. Using a sharp knife, cut the circle into 8 equal wedges, much like slicing a pizza. This classic shape ensures even baking and perfect portion sizes.
Step 4: Bake to Golden Perfection
Place the scones on your prepared baking sheet and pop them into the hot oven. Bake for 13 to 15 minutes until the tops are beautifully golden brown and the scones have risen nicely. The kitchen will start smelling heavenly, and your patience will totally pay off!
Step 5: Whisk and Drizzle the Cinnamon Glaze
While the scones bake, combine powdered sugar, ground cinnamon, milk, and vanilla extract in a small bowl. Whisk until smooth and creamy. When the scones come out of the oven and have slightly cooled on a wire rack, generously drizzle your cinnamon glaze over the tops. The glaze adds a gorgeous sheen and extra layers of flavor that make these scones utterly decadent.
How to Serve Carrot Cake Scones with Cinnamon Glaze Recipe
Garnishes
I love sprinkling a few extra chopped walnuts or a dash of cinnamon on top of the glaze right after drizzling for that pretty, rustic look. For a festive touch, a tiny sprinkle of shredded coconut or a light dusting of powdered sugar works wonders and adds subtle texture.
Side Dishes
Pair your carrot cake scones with a hot cup of chai tea or coffee for a cozy combo. Fresh fruit like orange slices or berries complement the richness beautifully, and a dollop of whipped cream or a smear of cream cheese can elevate your snack to indulgent dessert territory.
Creative Ways to Present
Imagine plating these scones on a rustic wooden board alongside small bowls of fresh cream and fruit preserves for a charming brunch spread. You could also serve them in individual linen napkins folded in baskets to create a warm, inviting vibe at your next gathering. Presentation is all about making these treats feel like a special experience.
Make Ahead and Storage
Storing Leftovers
Keep any leftover scones in an airtight container at room temperature for up to 2 days. To maintain their freshness, you can also store them in the fridge for up to a week, though they are best enjoyed the day they’re made.
Freezing
If you want to make these ahead of time, feel free to freeze the unbaked wedges by placing them spaced apart on a baking sheet, then transferring them to a freezer-safe bag once solid. You can bake straight from frozen, adding a few extra minutes to the baking time.
Reheating
For the best texture, reheat leftover scones in a preheated oven at 325°F (160°C) for about 5 to 7 minutes. This revives their flakiness far better than a microwave, which tends to soften them too much.
FAQs
-
Can I use brown sugar instead of granulated sugar in this recipe?
Absolutely! Brown sugar will add a deeper, molasses-like flavor that complements the warm spices really well. Just keep in mind it might make the scones a bit moister and denser.
-
What type of carrots work best for the scones?
Fresh, firm carrots that you can finely shred or grate are best. Avoid pre-shredded carrots that might be wet, as extra moisture can affect the dough’s consistency.
-
Can I substitute heavy cream with milk in this Carrot Cake Scones with Cinnamon Glaze Recipe?
You can use whole milk or 2% milk as a substitute, but heavy cream gives the scones their signature tenderness and richness. If using milk, consider adding a tablespoon of melted butter to compensate.
-
How do I make the cinnamon glaze thicker or thinner?
For a thicker glaze, add more powdered sugar a teaspoon at a time. For a thinner glaze, stir in a little more milk gradually until you get your desired consistency.
Final Thoughts
I hope you have as much fun making and enjoying this Carrot Cake Scones with Cinnamon Glaze Recipe as I do. It’s one of those treats that feels like a warm hug in every bite and is perfect for sharing with loved ones. So grab your grater, preheat that oven, and get ready for some seriously delicious moments!
Print
Carrot Cake Scones with Cinnamon Glaze Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 scones 1x
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Carrot Cake Scones are a delightful twist on traditional scones, bursting with warm spices, shredded carrots, and crunchy walnuts. Topped with a cinnamon-infused glaze, these scones are perfect for breakfast or an afternoon treat, offering a moist, flavorful bite that captures the essence of carrot cake in a hand-held form.
Ingredients
Scone Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup cold butter
- 1 cup heavy cream
- 1/2 cup finely shredded carrots
- 1/2 cup chopped walnuts
Glaze Ingredients
- 1/2 cup powdered sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons milk (whole, 2%, or 1%)
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Baking Sheet: Heat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, and allspice. Stir until evenly blended to create the spiced flour base.
- Incorporate Butter: Grate the cold butter into the flour mixture using a cheese grater, or alternatively, cut the butter into small pieces and use a pastry cutter to work it into the flour until the mixture resembles coarse meal or sand. This step ensures a flaky texture in the scones.
- Add Wet Ingredients and Mix: Stir in the heavy cream, finely shredded carrots, and chopped walnuts until the dough just comes together, being careful not to overmix for tender scones.
- Shape the Dough: Turn the dough out onto a clean countertop and shape it into a ball. Flatten it gently into a 2-inch thick circle. Using a sharp knife, cut the dough into 8 equal wedges.
- Bake the Scones: Arrange the wedges on the prepared baking sheet and bake for 13–15 minutes or until the tops turn golden brown and the scones are cooked through.
- Prepare the Glaze: While the scones bake, whisk together powdered sugar, ground cinnamon, milk, and vanilla extract in a small bowl until smooth.
- Cool and Glaze: Remove the scones from the oven and transfer them to a wire cooling rack. Drizzle the cinnamon glaze over the warm scones and allow them to cool slightly before serving.
Notes
- Use cold butter to ensure flaky, tender scones.
- If you prefer a nut-free version, omit the walnuts or substitute with seeds.
- You can use freshly grated carrots for better texture and moisture.
- The glaze can be adjusted in thickness by using more or less milk.
- These scones are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.

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