Carrot Cake Scones
This recipe is so good! I’ve been looking forward to making these for several months, and they did not disappoint! Our Walnut Carrot Cake Scones are exactly what you want them to be: sweet and nutty just like carrot cake, lightly iced, and soft as a pillow!
There are so many ingredients here that impart flavor, texture, and moisture, so you’ll want to follow this recipe exactly. Let’s talk about it.
Carrots and Walnuts
Carrots have a natural sweetness, especially for a vegetable, so it’s no wonder that they are using in sweet baking. See our carrot cake recipe here. I find that while you don’t want to have big chunks of carrots, you still want to be able to tell they’re there. So I usually shred my carrots as the same size I would shred cheese. That keeps a little bit of texture without getting big clunky pieces. Carrots also contain a lot of water, so it encourages a moist and fluffy scone texture.
Walnut size is totally up to your preference. I bought some pre-chopped walnuts that ended up being a perfect size. I like to have a little nutty crunch every once in a while, so I don’t mind bigger pieces, but feel free to do what you want.
The actual scone dough is pretty easy. Our recipe calls for ground cinnamon, ground ginger, and ground cloves for a punch of extra flavor. We also use a bunch of our Fresh Churned Cinnamon Honey Butter. It makes these scones taste so good! Be careful, though, these will really expand as they bake (you can see in our photos that they joined back together!)
Follow the instructions closely! Remember to not overwork the dough!
- 3 cups all-purpose flour
- ½ cup sugar
- 1 T baking powder
- 1 tsp ground cinnamon
- ¾ tsp salt
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 12 oz Chef Shamy Cinnamon Honey Butter, cold
- 1 cup grated carrot
- ½ cup chopped walnuts
- ¾ cup milk
- 2 eggs
- 1 cup powdered sugar
- 1-2 tsp milk
- Chopped walnuts, to garnish
- Preheat oven to 400 F.
- In a large mixing bowl, whisk together flour, sugar, baking powder, cinnamon, salt, ginger, and cloves.
- Use a fork or pastry cutter to cut in cold Cinnamon Honey Butter until it resembles breadcrumbs.
- Add carrots, walnuts, milk, and eggs. Use a wooden spoon to stir gently until just combined.
- Tip dough out onto a lightly floured surface and shape into an 8 inch circle. Divide into wedges.
- Arrange carefully on a greased baking sheet.
- Bake at 400° F for 13-18 minutes, or until golden brown and done in the center.
- Meanwhile, make the glaze by whisking powdered sugar and milk together. Add more powdered sugar or milk to reach a consistency that can be drizzled.
- Glaze cooled scones and garnish with chopped walnuts.