This Carrot Scones recipe uses finely-grated carrots in the spiced cream scone base that gets topped with a cream cheese glaze and tiny carrot frosting motif. These vegetable-based scones are reminiscent of carrot cake and would make a great Easter brunch addition.
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These scones were inspired by Sugarologie’s carrot cake that uses a carrot puree for more carrot flavor and color. I wanted these scones to have those added benefits too, but with a bit quicker method, so I opted for store-bought baby food carrot puree. Feel free to make your own though.
I used the base recipe from my Peach Cobbler Scones and gave them a carrot makeover! I also used this base for my Pistachio Lime Scones, which is my second most popular easy scone recipe if you want to try another flavor and don’t have any fresh fruit or carrots on hand.
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Why you’ll love this recipe
- This recipe is adaptable. You can change the spices and mix-ins if you’d like.
- Scones are a quick recipe. There’s no proofing and minimal chilling time.
- There’s plenty of carrot in the scones, ensuring you’ll get some in each bite.
- This is a no stand mixer recipe.
Ingredients
- I used fresh carrots and jarred carrot puree to flavor the scones.
- Ground cinnamon, ground ginger and nutmeg flavors the scones.
- All-purpose flour provides a tender crumb.
- Egg and heavy cream bind the scone dough and provide moisture.
- Kosher salt and vanilla balance the overall flavor profile.
- Butter brings richness to the scones.
- Baking soda and baking powder give rise to the scones.
- Granulated sugar and powdered sugar sweeten this recipe.
- Cream cheese flavors the glaze.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize these scones to your liking:
- Spices — omit the spices or use additional spices, like clove or cardamom.
- Mix-ins — add raisins or nuts, like walnuts or pecans.
- Glaze — omit the glaze or use a non-cream cheese glaze.
- Carrot puree — omit the carrot puree and increase the heavy cream to 1 cup or make your own carrot puree.
- Orange — add orange zest to the scone dough.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make carrot scones
Step 1: In a large bowl, whisk together the scone dry ingredients. Add the butter, toss to coat and cut it into the dry ingredients with two knives or a pastry blender. Add the carrot and toss to coat. Make a well in the center.
Step 2: In a medium bowl, combine the egg, vanilla, heavy cream and carrot puree.
Step 3: Working quickly, dump the dough onto a floured surface. Pat into a 1-inch thick disc. Use a bench scraper or sharp knife to cut into 8 triangle segments.
Step 4: Place on parchment-lined baking sheets or in the prepared scone pan. Brush with heavy cream and sprinkle with some raw sugar. Freeze at least 15 minutes before baking. Bake for 25-30 minutes, if using a baking sheet, or 35-38 minutes if using a scone pan. Transfer to a cooling rack and let cool before glazing.
Hot tips
- I pre-cut my butter into a bit larger than pea sized to make cutting the butter in even easier and quicker.
- These are best served fresh. If you serve them past the first day they are made, I recommend reheating them in the microwave for 15 seconds.
- Work quickly as you do not want the butter to get too warm before baking, otherwise you risk your scones spreading flat in the oven.
Recipe FAQs
Store carrot scones in an airtight container in the refrigerator for 3-4 days.
Yes, you can leave out the carrot puree. If you do, increase the heavy cream to 1 cup.
Yes, freeze unbaked scones in an airtight container for up to 3 months. Do not thaw before baking. Increase the bake time and keep an eye on them.
More recipes you’ll love
Lastly, if you make this Carrot Scones recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Carrot Scones
Equipment
Ingredients
Scones
- ¼ cup granulated sugar (55g)
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon nutmeg freshly ground or pre-ground
- 3 ½ cups all-purpose flour (438g) plus more for rolling
- ½ cup unsalted butter chilled, cut into pieces (113g, 1 stick)
- 200 g finely grated carrot (3 medium-small carrots)
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup heavy cream plus more for brushing
- 4 oz pureed carrot (1 baby food jar)
- 2 tablespoons raw sugar
Icing
- 4 ounces cream cheese room temperature (120g)
- 1 tablespoon unsalted butter room temperature
- 1 cup powdered sugar (115g)
- ½ teaspoon vanilla extract
- 1 tablespoon heavy cream
- Few drops food coloring orange and green
Instructions
Do ahead
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat or grease and flour an 8-cavity scone pan.
Make the scones
- Combine granulated sugar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and flour in a large mixing bowl. Whisk thoroughly to combine.
- Add butter pieces and cut in with two knives or a pastry cutter until most butter pieces are pea sized. Add the grated carrot. Toss to coat the pieces in the dry ingredients.
- In a separate bowl whisk to combine the egg, vanilla, heavy cream and carrot puree. Pour into the dry ingredients. Mix just until combined.
Slice and bake
- Working quickly, dump the dough onto a floured surface. Pat into a 1-inch thick disc. Use a bench scraper or sharp knife to cut into 8 triangle segments.
- Place on parchment-lined baking sheets or in the prepared scone pan. Brush with heavy cream and sprinkle with some raw sugar. Freeze at least 15 minutes before baking.
- Bake for 25-30 minutes, if using a baking sheet, or 35-38 minutes if using a scone pan. Transfer to a cooling rack and let cool before glazing.
Make the glaze
- In a medium bowl, combine the room temperature cream cheese and butter. Beat together with hand beaters or a whisk until combined and there are no lumps.
- Add the powdered sugar and vanilla extract. Beat until combined. Add the heavy cream and beat to combine. Add more if needed.
- Remove 2 tablespoons of the glaze to a small bowl and color with orange food coloring. Transfer to a piping bag with a small round piping tip. Remove 1 tablespoon of the glaze to a small bowl and color with green food coloring. Transfer to a piping bag with a small round piping tip.
Decorate
- Pipe or spoon the plain white glaze onto the baked and cooled scones. Pipe little orange glaze triangle squiggles on top for the carrot base, and little sprigs of green glaze coming out of the tops.
