Carrot Cake Scones
I just LOVE carrot cake and if you do too, just wait until you try these!
These are a MUST MAKE!
These will be perfect for Easter,
and for snacking any time of year.
You can ice them to look like carrots like I did with orange and green colored icing which I think is just too cute!
I have been planning on making carrot cake scones for some time now. Since Easter is next week, I figured no time like now to give them a try.
I ‘d love if the Easter Bunny delivered these in my Easter basket every year.
HERE are more great recipes using carrots you will want to check out
I’ve mentioned it before, but I will mention it again.
The key to scones is ICE COLD BUTTER!
I’ve loved carrot cake for as long as I can remember and you do know how much I love scones, right?
I have a whole category of them in my recipe index.
It was really only a matter of time for me to combine the love!
I made plenty, maybe I will leave one out for the Easter Bunny.
These are not only cute, they taste amazing and make a great addition to a breakfast, brunch or dessert, all spring long…Easter parties, and are also great at Thanksgiving too!
Carrot cake is always a great idea!!
Carrot Cake Scones
Ingredients
- 2 cups flour
- 1/4 cup brown sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup cold butter
- 1/2 cup whole milk
- 2 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 2 eggs
- 1 cup grated carrots 3 medium carrots
- 1/2 cup chopped walnuts
Instructions
- Mix together flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk, extract, cinnamon along with eggs, mix until blended, then stir in carrots and nuts. Knead on a floured surface, cut with a cookie cutter to the desired shape.
- Bake at 450 for 8-10 minutes.
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon corn syrup
- 3 tablespoons water
- gel food coloring (orange, green) Americolor
- Mix all ingredients until smooth, split the icing into two bowls, with more for orange and less for green as you won’t need as much for the stem area. and pipe or drizzle on cooled scones.
Are these more a cake,biscuit or shortbread consistency? Thanks!!
scones have a biscuit consistency, essentially they are a sweet biscuit
Hey they look great but I was wondering if they can be made in advance and frozen?
Yes, you can bake them, and then freeze them. Thaw out in fridge if they are iced, so the icing doesn’t get too soft too quickly.
Hi these look amazing but could I make without the nuts as allergic
yes, you can leave out the nuts without needing to adjust anything else in the recipe.
This recipe does not say what the yield is – Most scone recipes make about eight. How many scones does this recipe make? Thanks for your help.
8-10 depending on size and thickness you cut the scones. More if you make them small.
Do these freeze well?
Yes, I find that scones freeze very well. Wrap and remove as much air as possible so they won’t be soggy when you thaw them. They can be heated in the oven to give them that fresh baked feel. Or warmed in the micorwave for up to 10 seconds. And you can make and freeze scones ahead of time and ice them closer to serving it that helps!
Just found this recipe and tried it. I followed the instructions to the letter, but the mixture came out like a cake mix. There was No Way I could “knead on a floured surface and cut it with a cookie cutter”.
Are the amounts of flour to wet ingredients accurate? It seemed like it needed much more flour. I’m sure I didn’t do anything wrong.
I cooked the mix anyway, as a cake not as scones. But I really wanted carrot scones!
I’m sorry you had trouble with these, the dough is sticky. I lightly flour my hands before kneading them and yes it’s messy, but I was able to cut them with not a lot of trouble. This batter is a little more moist than other scones recipes I make, if you carrots are extra wet, you can drain them by wrapping them in cheese cloth and squeezing out the extra moisture. You could reduce the milk measurement by 1/4 cup if you still have trouble or add to it 1/4 cup flour, until you find a workable dough. Be sure the butter is ice cold, the most trouble people have with scones has to do with the butter melting before the scones are cut, as they have handled the dough too much and the warmth of their hands softened the butter too much. I hope those tips help.
Just made these and theyre yummy. Thanks 🙂
One question if anybody can help me……unfortunately my oven is out, and I only have a convection oven to use at the moment. Will they cook faster in the convection oven…should I reduce the temp? My mother’s birthday is coming up the big 6-0 and I’d love to make these for her.
although I don’t have a convection oven, I do know it cooks faster. I would place 1 scone on a tray and test the time so you don’t dry out the whole batch 🙂
I’m a bit late, but I gotta say, wow!!!