Carrot Cake Scones

Megan Myers | Stetted

Carrot cake scones are loaded with carrots, plump raisins, and walnuts. They're just like the classic cake, but made for the brunch table!

Easter comes late this year, and somehow I still feel like it crept up on me. Because we live so far away, we don’t have a big family gathering for the holiday.

That’s why I like these carrot cake scones. They’re a special treat that bring you all the flavors of carrot cake, but don’t leave you with lots of cake leftovers to deal with.

Carrot Cake Scones Photo

(Yeah, I know cake leftovers aren’t a problem but if you also have small kids you probably don’t have time for that situation.)

Scones are really easy to make, so we have them at my house quite often. Between cherry walnut scones in the summertime, pumpkin scones in the fall, and piña colada scones when I’m wistful for the beach, I’m set for every season.

Carrot Cake Scones Picture

When it comes to making scones, the most important thing to remember is to not handle the dough too much. Just like when making pie crust, you want the butter to stay nice and cold to ensure a perfectly tender result.

This is why I use a pastry cutter to blend in the butter rather than my hands. It makes fast work of the task and also keeps the butter nonuniform, which is what you want. Larger pieces make the scones flaky, while the smaller pieces add the tenderness. The best of both buttery worlds!

Carrot Cake Scones Image

For carrot cake scones, you’ll need some additional mix-ins from the standard scone. Be sure to only use fresh grated carrot — do not use the kind you find prepackaged at the grocery store! I also add raisins, nuts, and a few spices to the scones.

I like golden raisins best, as the milder flavor works really well with carrot. For the nuts I use walnuts, but pecans would also be good if you want a more pronounced flavor.

Carrot Cake Scones Pic

As I like to have scones for breakfast, I try to avoid making them overly sweet. I added a simple cream cheese glaze to the tops of the scones just for a hint of the classic cream cheese frosting taste. The recipe makes just enough for a drizzle, but you can easily double or triple the glaze recipe to coat the entire tops of the carrot cake scones.

File 1 - Carrot Cake Scones

The carrot cake scones keep well in an airtight container for a couple of days — if they last that long!

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Carrot Cake Scones

    8 Servings


  • 1 cup All-Purpose Flour
  • 1 cup Whole Wheat Flour
  • 1/4 cup Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 4 tablespoons Cold Butter, cut into chunks
  • 1 cup Finely Grated Carrots
  • 1/4 cup Golden Raisins
  • 1/2 cup Chopped Walnuts
  • 1 large Egg
  • 1/2 cup 2% Milk
  • 1 teaspoon Pure Vanilla Extract
  • 1 tablespoon Cream Cheese, softened
  • 1/2 tablespoon Butter, softened
  • 1/4 cup Powdered Sugar
  • 2-3 tablespoons Milk
  • 1/4 teaspoon Pure Vanilla Extract


Preheat the oven to 375˚F. Place a sheet of parchment paper or a Silpat liner on a baking sheet and set aside.

In a large bowl, whisk together flours, granulated sugar, baking powder, salt, cinnamon, and nutmeg.

With a pastry blender or two knives, cut butter into flour mixture, leaving some of the butter chunks larger. Stir in carrot, raisins, and walnuts.

In a small bowl, whisk together egg, milk, and vanilla. Add to dry ingredients and mix to combine until a cohesive dough forms and there are no loose dry bits. It might seem a bit sticky; that’s ok.

Dump dough onto prepared baking sheet and use a bench knife or chopstick dipped in flour to score dough into 8. Slightly separate triangles or keep the circle together.

Bake scones for 20-25 minutes, until golden. Cool on a rack.

To make the glaze, beat together softened cream cheese and butter until smooth, then mix in powdered sugar. Add vanilla and a little milk at a time until the glaze is pourable. Drizzle over cooled scones.


  • You can use sparkling sugar instead of the glaze, if you prefer.
  • You can double the glaze if you want more coverage. This amount is perfect for a simple drizzle.


Cooking Method:
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Related Recipes:
Carrot Recipes, Scone Recipes, Easter Recipes, Breakfast Recipes, Brunch Recipes, Walnut Recipes, Baking Recipes, Family Meals and Snack Recipes
Recipe Yields:
8 scones
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Megan Myers
Recipe Yields: 8 scones
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Nutrition Facts

Serving Size 1 scone
Servings Per Recipe 8

Amount Per Serving
Calories from Fat 102
Calories 303

% Daily Value*
Total Fat 13g
  Saturated Fat 1g
Sodium 180mg
Total Carbohydrate 41g
  Dietary Fiber 3g
  Sugars 14g
Protein 6g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Megan Myers

About Megan

Megan is known for her commitment to eating local, fresh food and leading a well-fed life, as documented on her blog, Stetted. Around these parts, though, she's known for her commitment to phenomenal breakfast recipes.

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