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!!

Print Recipe
4.75 from 4 votes

Carrot Cake Scones

Carrot Cake Scones


  • 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


  • 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
  1. 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.


carrot cake scones


  1. These are very cute! But the recipe for the icing is showing in numbered steps without the actual measurements…
    Looking forward to making these ๐Ÿ™‚

  2. Great idea for the flavor of the scones. And the icing is the perfect finish. My mom would love these. Carrot Cake is her favorite!

  3. Your web design has changed in the last day or so. I really like it. Carrot cake scones – perfect!!

  4. Delicious! From all the scones you have shared with us I would have thought that you had a separate recipe box just for them ๐Ÿ™‚

  5. These look wonderful! I want to try them with sour cream icing. Do you have a good recipe for some?

    1. I don’t but as I was icing them, I thought about how good cream cheese frosting would be on them too.

  6. Oops! That is what I meant to say, “cream” cheese!

    I love a slice of fresh warm pumpkin bread with a slice of plain cream cheese on it.

    1. oh yes, cream cheese frosting:
      1/2 cup butter
      1.2 cup cream cheese
      3 tablespoons milk
      1 teaspoon vanilla

  7. 5 stars
    You are so creative. I am sure I could bake them even once Easter is over, right? I would call them Spring scones hehe.

  8. 5 stars
    Made these for Easter yesterday and used a cream cheese icing to drizzle over top…..DELICIOUS!!! However, I have 2 issues with the recipe: the directions say “extracts” but only vanilla is listed in the ingredients, is there one missing or just an added “s”? It also doesn’t say when to add the carrots! I put them in last and they seemed fine, but just wondered if there was a better time because it made my dough turn to batter when I did. Thanks!

    1. sorry about that, the “s” was a mistake and yes I added the carrots at the end. I just adjusted the recipe to reflect it. I was typing the recipe on my ipad while out of town and the layout on it isn’t the same as my computer, so I do find I make more mistakes. Hope you had a wonderful Easter!

  9. 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.

    1. 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 ๐Ÿ™‚

  10. 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!

    1. 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.

  11. This recipe does not say what the yield is โ€“ Most scone recipes make about eight. How many scones does this recipe make? Thanks for your help.

    1. 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.

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