Carrot Cake Scones

These buttery and flavorful Carrot Cake Scones with cream cheese icing are loaded with shredded carrots and yummy spices to make them taste just like carrot cake!

Author: Knead Some Sweets

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 12 scones

Calories: 341 kcal per serving

Ingredients

2 ¼ cups - all-purpose flour
½ cup - brown sugar
1 tbsp - baking powder
2 teaspoons - ground cinnamon
½ tsp - ground ginger
½ tsp - ground nutmeg
¾ cup - cold salted butter*
¼ cup - whipping cream
1 - egg
1 tsp - vanilla extract
¾ cup - carrots
2 ounces - cream cheese
2 tablespoons - salted butter
1 cup - powdered sugar (confectioners sugar)
½ tsp - vanilla extract
1–2 tbsp - whipping cream

Instructions

Preheat the oven to 400℉. Line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, and nutmeg.
Add the cubes of cold butter to the flour mixture and use a pastry cutter to cut the butter in until the pieces are the size of peas.
In a small bowl, whisk together the whipping cream, egg, vanilla, and shredded carrots. Add to the flour/butter mixture and mix until a loose dough begins to form.
Gently knead and fold the mixture until the dough comes together. Separate the dough into 3 equal pieces. Form each piece into a round around 3-4 inches in diameter and 1 ½ inches thick. Cut each round into quarters. Arrange all 12 scones on the prepared baking sheet.
Bake in the preheated oven for 12-16 minutes or until golden brown. While the scones are cooling slightly, make the icing by briskly whisking together the softened cream cheese, butter, powdered sugar, vanilla, and enough cream to make a spreadable icing. Spread over the slightly cooled scones. Enjoy!

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