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Carrot Cake Scones with Cream Cheese Frosting Recipe

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4.2 from 3 reviews

These Carrot Cake Scones are a delightful twist on the classic scone, featuring warm spices, shredded carrots, and toasted pecans. Topped with a luscious cream cheese frosting, they're perfect for breakfast or an afternoon treat. Baked until golden and tender, these scones combine the flavors of carrot cake with the flaky texture of traditional scones.

  • Total Time: 35 minutes
  • Yield: 8 scones

Ingredients

Scones

  • 1/4 cup chopped pecans
  • 2 1/2 cups all-purpose flour (345 grams)
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine-grain sea salt
  • 1/2 cup dark brown sugar (packed)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup finely shredded carrots (packed)
  • 1 1/4 - 1 1/2 cups heavy cream (cold)
  • 1 teaspoon pure vanilla extract

Cream Cheese Frosting

  • 2 ounces cream cheese (room temperature)
  • 2 tablespoons butter
  • 1/2 cup powdered sugar
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Toast Pecans: Heat a medium skillet over medium heat, add the chopped pecans, and cook while stirring frequently until they become fragrant and lightly toasted, about 5 minutes. Remove them from heat and set aside to cool.
  3. Mix Dry Ingredients: In a large bowl, combine all-purpose flour, baking powder, sea salt, dark brown sugar, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Stir until well blended to evenly distribute the spices and leavening agent.
  4. Add Carrots and Pecans: Stir the finely shredded carrots and toasted pecans into the dry mixture until they are well incorporated throughout the flour mixture.
  5. Incorporate Heavy Cream and Vanilla: Pour in 1 1/4 cups of cold heavy cream along with the teaspoon of pure vanilla extract. Using a large spatula, wooden spoon, or bowl scraper, mix and press the dough together until it forms a shaggy mass with no dry flour left. If the dough feels too dry, gradually add the additional 1/4 cup of heavy cream until a cohesive dough forms.
  6. Shape the Dough: Turn the dough out onto a floured surface. Fold the dough onto itself a few times to build layers, then shape it into a round disk roughly 2 inches tall and 6 inches in diameter.
  7. Cut and Arrange Scones: Using a sharp knife or bench scraper, cut the dough disk into 8 equal wedges. Transfer each wedge to the prepared baking sheet, spacing them evenly. Brush the tops of the wedges with a bit more heavy cream for a golden finish.
  8. Bake the Scones: Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the scones are puffed up and golden brown on the sides and bottom.
  9. Cool the Scones: Remove the scones from the oven and transfer them to a wire rack to cool completely before frosting.
  10. Prepare Cream Cheese Frosting: In a small bowl, combine room temperature cream cheese, butter, powdered sugar, and vanilla extract. Use a hand mixer to beat the mixture until smooth and creamy.
  11. Frost the Scones: Spread the cream cheese frosting generously over the cooled scones.
  12. Storage: Store the frosted scones in the refrigerator to keep the cream cheese frosting fresh. They will remain good for 3-4 days when refrigerated.

Notes

  • Ensure the heavy cream is cold for better dough consistency and rise.
  • Do not overmix the dough to keep scones tender and flaky.
  • To toast pecans evenly, stir frequently and watch closely to prevent burning.
  • If desired, scones can be warmed slightly before serving to soften the frosting.
  • Keep scones refrigerated due to cream cheese frosting to avoid spoilage.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/carrot-cake-scones-with-cream-cheese-frosting-recipe/