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Carrot Cake Scones Recipe

up close picture of picture of carrot cake scones with icing
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A delicious carrot cake inspired scones featuring the perfect blend of sweetness for a morning or tea time treat.

Ingredients

Units Scale

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

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake the scones in the preheated oven for 20 minutes, until lightly golden brown and a toothpick inserted into the center comes out clean.
  8. 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.
  9. 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.
  10. Separate the icing into two small bowls and stir orange food coloring into one and green food coloring into the other.
  11. Spoon the icing into two separate decorating or ziplock bags and snip a very small corner off each bag.
  12. 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.
  13. Serve immediately, or store any leftover scones in an airtight container for up to two days.

Find it online: https://www.budgetearth.com/carrot-cake-scones-recipe/