Carrot Cake Scones

Be the first to review!

These Carrot Cake Scones are perfectly moist and never dry. Ready in under 30 minutes, you'll want to skip the bakery and make these instead!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Brunch, Dessert

Cuisine: British

Keyword: Carot Cake Scones

Servings: scones

Heat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large mixing bowl, stir together 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, and 1/4 teaspoon ground allspice.
Grate 1/2 cup cold butter using a cheese grater and stir into the flour mixture OR cut butter into small pieces and use a pastry cutter to cut the fat into the flour mixture until it resembles coarse meal or sand.
Stir in 1 cup heavy cream, 1/2 cup finely shredded carrots, and finely chopped 1/2 cup chopped walnuts until it just comes together.
Turn the dough onto a clean countertop and form it into a ball. Press into a 2-inch thick circle. Using a knife, cut into 8 wedges.
Place scones on the prepared baking sheet. Bake for 13–15 minutes, or until the tops are golden brown.
While the scones are baking make the glaze by whisking 1/2 cup powdered sugar and 1 teaspoon ground cinnamon together with 2 tablespoons milk, and 1 teaspoon vanilla extract in a small bowl.
Remove the scones from the oven and transfer to a wire cooling rack. Drizzle with glaze and let cool before serving.