Carrot Cake Scones - Food Fanatic
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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.

Carrot cake scones photo