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
Scale
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.
