Carrot Cake Scones with Cream Cheese Glaze

Introduction

Imagine everything you love about a classic carrot cake—warm spices, tender carrots, sweet coconut, and crunchy walnuts—wrapped up in a flaky, buttery scone. That’s exactly what you get with these Carrot Cake Scones. They’re soft on the inside with a golden crisp crust, loaded with flavor, and finished off with a creamy, tangy cream cheese glaze that adds just the right amount of sweetness.

I made these for brunch last weekend, and they were a total hit. My sister kept going back for “just one more,” and even my neighbor dropped by after smelling them from across the yard. If you’re looking for a cozy, bakery-style treat that feels special but is secretly simple, you’re going to love these.

Why You’ll Love This Recipe

Key Benefits

• Quick and easy to whip up in under 35 minutes
• Made with basic pantry ingredients plus fresh carrots
• Perfect for brunch, holidays, or a make-ahead breakfast
• Freezer-friendly and easy to reheat
• Kid-approved and great for sharing

Taste & Texture

These scones are everything:

• Moist and cake-like in the center
• Crisp on the edges thanks to the egg wash
• Packed with the cozy flavors of cinnamon, nutmeg, and ginger
• Gently sweet with bursts of texture from carrots, coconut, and walnuts
• Topped with a rich cream cheese glaze that melts into every bite

Think: a portable, handheld slice of carrot cake with a tender crumb.

Dietary Attributes

• Vegetarian
• Easily made nut-free
• Can be adapted for gluten-free or dairy-free diets with a few simple swaps
• Lower in sugar than traditional carrot cake

Ingredients & Substitutions

Ingredient List

For the scones:

• 3 cups all-purpose flour
• ½ cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¾ teaspoon salt
• ¾ cup cold butter, grated
• 1 cup finely grated carrots
• ⅓ cup shredded sweetened coconut
• ⅓ cup walnuts, chopped
• 1 large egg
• 2 teaspoons pure vanilla extract
• ¾ cup heavy cream

For brushing:

• 1 large egg
• 1 tablespoon heavy cream

For the glaze:

• 6 ounces cream cheese
• ¼ cup butter, softened
• 1 teaspoon vanilla extract
• 2¼ cups powdered sugar

Notes on Quality

Use freshly grated carrots for best texture and moisture—they blend more easily into the dough. Grating the butter (and freezing it briefly) is a great trick to make your scones rise high and bake up flaky. As for the cream cheese, full-fat is best for a rich glaze that pipes or drizzles beautifully.

If you have a favorite brand of coconut or vanilla extract, this is the time to use it. Quality really shines through in such a simple bake.

Possible Substitutions

• Omit walnuts for a nut-free version or sub with raisins, dried cranberries, or extra coconut
• Use coconut cream and vegan butter for a dairy-free option
• Replace the all-purpose flour with a 1:1 gluten-free blend (make sure it includes xanthan gum)
• You can swap the sugar for coconut sugar if you’re avoiding refined sugars

Step-by-Step Instructions

1. Place the grated butter in the freezer for 10 minutes. Preheat oven to 425°F and line a large baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt.
3. Add frozen grated butter and toss it into the flour mixture using clean hands or a pastry cutter until it’s well combined and crumbly.
4. Stir in the grated carrots, coconut, and walnuts.
5. Add the egg, vanilla, and heavy cream. Stir just until everything is moistened and the dough begins to come together.
6. Transfer the dough onto a heavily floured surface. With floured hands, knead for about one minute. Pat the dough into an 8-inch round and cut into 8 wedges.
7. Arrange scones on the baking sheet about 2 inches apart.
8. Whisk together 1 egg and 1 tablespoon heavy cream. Brush the tops and sides of the scones with the egg wash.
9. Bake for 12–15 minutes or until the tops are lightly golden. Cool completely on a wire rack before glazing.

For the Cream Cheese Glaze

1. In a stand mixer, beat the cream cheese and butter until smooth and fluffy.
2. Add vanilla extract and powdered sugar. Start on low speed and gradually increase until fully combined and silky.
3. Drizzle over cooled scones with a spoon, or pipe for a cleaner look. Optionally, sprinkle with extra chopped walnuts for crunch.

Expert Tips & Tricks

Best Practices

• Grate your butter directly into the flour—it helps it stay cold and evenly distributed.
• Don’t overwork the dough or your scones will be tough. Stop mixing as soon as the dough holds together.
• Use cold ingredients throughout the recipe for best results.

Common Mistakes

• Skipping the glaze: trust me, it makes the scone!
• Not flouring your surface enough while kneading—this dough can be sticky.
• Overbaking: take them out when they’re golden blonde on top to keep them soft inside.

Time-Saving Tips

• Mix the dry ingredients ahead of time and store in an airtight container.
• Grate the carrots and butter the night before and chill until ready to use.
• Freeze unbaked scones and bake straight from frozen—just add 2 extra minutes to the bake time.

Serving Suggestions

Pairings

Serve these scones with:

• Fresh fruit or a fruit salad on the side
• Scrambled eggs or a French omelette for a savory balance
• A hot cup of chai, coffee, or spiced tea

You can even turn it into a brunch spread alongside these Heart-Shaped Grilled Cheese Sandwiches or this Classic French Toast Recipe.

Presentation Ideas

• Use a piping bag for a fancy glaze drizzle
• Dust lightly with powdered sugar before serving
• Serve on a tiered cake stand for an afternoon tea look

Beverage Pairings

• A vanilla chai latte or London Fog
• Iced coffee with a splash of cream
• Sparkling apple cider for a fresh, fruity vibe

Storage & Reheating

Leftover Storage

• Store unglazed scones in an airtight container at room temp for 2 days
• Glazed scones should be stored in the fridge and eaten within 3 days
• Freeze baked (unglazed) scones for up to 2 months

Reheating Methods

• Reheat unglazed scones in a 300°F oven for 8–10 minutes
• Microwave glazed scones in 10-second bursts, but the glaze may melt

Frequently Asked Questions

Substitutions & Adjustments

Can I make these without nuts?
Yes! Just leave them out or replace with raisins, chopped dates, or extra coconut.

Can I halve the recipe?
Definitely. Just split all ingredients in half, and bake as directed.

Troubleshooting

My scones didn’t rise—what happened?
Check your baking powder. If it’s old, it may not activate properly. Also, make sure the butter is cold.

The dough is sticky—what should I do?
Flour your hands and surface generously. A bit of stickiness is normal, but too much means you may need a touch more flour.

Variations & Customizations

Dietary Adaptations

• Nut-free: Omit walnuts or sub with sunflower seeds
• Gluten-free: Use a 1:1 GF flour with xanthan gum
• Dairy-free: Sub with plant-based butter, coconut cream, and vegan cream cheese

Flavor Twists

• Add crushed pineapple for a tropical carrot cake vibe
• Mix in mini chocolate chips for a sweeter version
• Stir in orange zest for a fresh citrus pop

Seasonal/Holiday Versions

• Add cinnamon sugar on top before baking for a fall twist
• Shape into mini scones for a brunch buffet or tea party
• Use pastel sprinkles on the glaze for Easter brunch

Conclusion

If you love carrot cake and you love scones, this recipe is the best of both worlds. These Carrot Cake Scones are cozy, comforting, and bakery-level delicious without a lot of fuss. Whether you’re making them for a weekend brunch, gifting a batch to a neighbor, or just enjoying one with a hot cup of coffee on a quiet morning, you’re in for a real treat.

Let me know how yours turn out, and don’t forget to snap a picture and tag me on Pinterest @recipescookingwithcallie. I can’t wait to see your creations!

If you’re planning a full breakfast spread, you might also love these:

• Heart-Shaped Grilled Cheese Sandwiches
• Classic French Toast Recipe
• French Omelette with Fines Herbes

Happy baking!

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