Do you love carrot cake? I don’t know about you guys, but I associate certain desserts with spring. Maybe it is just me growing up in a farm country, but this is the time of year when we start seeing carrots. This is why I typically think of carrot cake as a fun spring dessert, especially during the Easter season. Since carrots have started having amazing sales in our area, I have been trying to think of more ways to incorporate them into my family’s diet. After some thought, we decided it may be time to try thinking of a fun and interesting breakfast recipe.
Since everyone in my family loves carrot cake, I thought this may be a good place to start. While I loved the idea of cupcakes, this seemed too much for breakfast. After some experimentation, we finally came up with the perfect recipe – carrot cake scones! These delicious scones are the perfect mix of sweetness, mixed with ginger, nutmeg, cinnamon, and a little coconut for that perfect texture. Best of all, the recipe is very easy to prepare, making it the perfect choice for a busy weekend.
One of the only issues we found with this recipe is that, due to its popularity, we typically have to double or triple it. Everyone seems to love these yummy breakfast scones. If you have children in the family, you may also want to add a bit of icing to dress them up (perfect for Easter). I personally prefer them without icing, but I know some people like that extra bit of sweet pick-me-up in the morning.
Are you ready to try this delicious breakfast recipe for yourself? You can find our full carrot cake scones recipe below!
Carrot Cake Scones Recipe
A delicious carrot cake inspired scones featuring the perfect blend of sweetness for a morning or tea time treat.
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 35 Minutes
Ingredients
Ingredients for scones:
3 cups all-purpose flour, plus extra for forming the scones
1 tablespoon baking powder
1/2 cup light brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 cup sweetened shredded coconut
1 cup finely grated carrots
3/4 cup (1 1/2 sticks) unsalted butter, very cold and cut into small cubes
3/4 cup half and half
1 egg
1 teaspoon vanilla extract
Ingredients for Icing:
1/4 cup cream cheese
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons half and half
Food coloring to make orange and green icing
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Line a baking sheet with parchment paper. Set aside.
- Add the flour, baking powder, brown sugar, salt, cinnamon, ginger, nutmeg, shredded coconut, and grated carrots to a large mixing bowl and whisk to combine.
- Add the cold butter chunks to the mixing bowl and mix with your hands, ensuring the butter is thoroughly worked into the dry ingredients and the entire mixture is moistened.
- Add ¾ cup of half and half, egg, and 1 teaspoon vanilla extract to the mixing bowl and mix with your hands, working from the bottom up, until fully combined. The dough will be very soft and sticky.
- Turn the dough out onto a generously floured surface and gently form it into a thick disk shape. Carefully transfer the dough disk to the prepared baking sheet and cut it into 8 equal triangles using a sharp knife. Coat the knife in flour to prevent the dough from sticking to it if necessary.
- Bake the scones in the preheated oven for 20 minutes, until lightly golden brown and a toothpick inserted into the center comes out clean.
- Remove the scones from the oven and allow them to rest on the baking sheet for about 10 minutes before separating them. Transfer the scones to a wire cooling rack to cool completely.
- While the scones are cooling, prepare the icing. Add the cream cheese, teaspoon of vanilla extract, powdered sugar, and 2 tablespoons of half and half to the bowl of an electric mixer and beat until creamy.
- Separate the icing into two small bowls and stir orange food coloring into one and green food coloring into the other.
- Spoon the icing into two separate decorating or ziplock bags and snip a very small corner off each bag.
- Using a zigzag motion, pipe a large carrot shape onto each scone using the orange icing. Finish off each carrot by piping a small stem on top using the green icing.
- Serve immediately, or store any leftover scones in an airtight container for up to two days.
Want to see other delicious recipe like this one? Check our our full selection of delightful treats and other recipes here!
About Susan Bewley
Susan Bewley is a professional writer who has been writing content online & in print format for over 10 years. As well, she is an alumni of the University of Louisville with a Masters Degree in Special Education. When not working as an online business consultant or ghost writing, she can be found writing on Budget Earth, on her own novel, or working with various entities in the pet industry.
