Carrot Cake Scones (Bakery-Style with Cream Cheese Glaze)
If you love carrot cake, these carrot cake scones are a fun way to enjoy those same warm spices in a flaky, buttery breakfast treat. Freshly grated carrots keep them moist, and a simple cream cheese glaze gives them that classic carrot cake finish. They’re a great option for breakfast, brunch, or a make-ahead treat.
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Why You’ll Love This
These scones take everything we love about carrot cake and turn it into an easy treat. So you won’t feel guilty eating them for breakfast!
- Soft, tender scones with a flaky, bakery-style texture
- Classic carrot cake flavor with warm spices
- Not overly sweet, perfectly balanced with a light glaze
- Simple ingredients you likely already have on hand
- Easy to make with no special equipment
- Freezer-friendly for make-ahead baking
Check out some of our other favorite breakfast recipes; Ham and Cheese Strata, Strawberry Scones, Easy Sausage Gravy, Carrot Coffee Cake, and Sausage And Cheese Grits Casserole.
Ingredients Needed
- Unsalted butter – Creates flaky layers, slightly crisp edges, and rich flavor.
- All-purpose flour – Provides structure and stability.
- Baking powder – Helps give the scones a tall rise and stay light.
- Baking soda – Works with the cream to improve texture and browning.
- Kosher salt – Balances the sweetness and enhances flavor.
- Dark brown sugar – Adds moisture and a subtle caramel flavor.
- Ground cinnamon, ground nutmeg, and ground ginger – Brings warm, classic carrot cake flavor.
- Fresh carrots – Provide moisture, texture, and natural sweetness.
- Pecans (optional) – Add a nutty crunch and contrast.
- Heavy cream – Brings the dough together and keeps the scones tender.
- Egg – Adds structure and richness.
- Vanilla extract – Enhances and rounds out the overall flavor.
- Cream cheese glaze – Cream cheese, powdered sugar, and heavy cream or milk. Optional but classic for carrot cake.
Please see the recipe card below for a full list of ingredients, measurements, and instructions.
How to Make Carrot Cake Scones
These carrot cake scones come together quickly and bake up tall with a soft, tender crumb.
Step 1 – Preheat oven to 375ºF and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, salt, brown sugar, cinnamon, nutmeg, and ginger.
Step 2 – Add the frozen shredded butter and toss to coat, gently breaking up any large clumps. Add the shredded carrots and nuts, tossing to distribute evenly.
Step 3 – Make a well in the center. Pour in the heavy cream, beaten egg, and vanilla. Mix gently, bringing the dry ingredients a little at a time into the wet ingredients until a shaggy dough forms.
Step 4 – Turn the dough out onto a lightly floured surface. Gently press the dough into a 1-inch thick circle. Cut into 8 wedges, place them on the prepared baking sheet, and freeze for 15 minutes.
Step 5 – Brush the tops with heavy cream. Bake for 18-20 minutes, until set and golden brown around the edges. Cool on a wire rack for at least 20 minutes before adding the glaze.
Step 6 – Whisk together the softened cream cheese, powdered sugar, a little milk or cream, and vanilla extract until smooth. Drizzle over the scones or dip the tops once they have cooled to the touch.
Tips for the Best Carrot Cake Scones
- Keep the butter and cream cold. This is key to helping the scones rise. It is also what creates flaky layers. Grate the butter on the large holes of a box grater.
- Use finely grated carrots so they soften properly during baking. Use the small holes on a box grater.
- Do not overmix. Overworking the dough is the main reason scones turn dense.
- Chill the scones before baking. This helps them rise taller and hold their shape.
- Bake until just golden; overbaking can dry them out.
- Storage – Place leftover scones in an airtight container in the refrigerator for up to 2 days. (Scones are best eaten the day they are baked.)
- Freezing – I don’t recommend freezing baked scones. But you can freeze the dough wedges and bake from frozen. Place them on a parchment-lined baking sheet with space between them, and freeze until hard. Transfer to a freezer safe bag or container and freeze for up to 3 months.
Variations
- Sprinkle coarse sugar on top before baking.
- Skip the nuts for a simpler texture.
- Add orange zest to brighten the flavor.
- Swap the glaze – try vanilla or maple glaze.
- Add shredded coconut and raisins, which add texture and subtle sweetness.
FAQs
Yes. Shape the scones and refrigerate or freeze them, then bake when ready. You may need to add a few extra minutes to the baking time.
No. The scones are lightly sweet on their own, but the glaze adds a more classic carrot cake finish.
Overmixing the dough is the most common cause.
Cold butter and chilling the dough before baking are key. Warm dough will spread instead of rising.
Yes. I don’t recommend it because scones are best the day they are baked. But if you must let them cool completely, then freeze in an airtight container for up to 1 month. Reheat in a 350ºF oven, wrapped in aluminum foil, for about 10 minutes, or until heated through.
More Breakfast Recipes
Carrot Cake Scones Recipe
Ingredients
Scones
- 3 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 1/2 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
- 1/2 tsp Ground ginger
- 1/2 tsp Kosher salt
- 1/3 cup Dark brown sugar
- 1/2 cup Unsalted butter shredded and frozen
- 1 cup Finely grated carrots lightly packed (about 2 medium carrots)
- 1/2 cup Chopped pecans or walnuts (optional)
- 1 1/4 cup Heavy cream cold (plus more for brushing tops)
- 1 large Egg beaten and cold
- 1 1/2 tsp Vanilla extract
Cream Cheese Glaze
- 2 tbsp Cream cheese softened
- 1/2 cup Powdered sugar
- 2-3 tbsp Heavy cream or milk
Instructions
- Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, salt, brown sugar, cinnamon, nutmeg, and ginger.3 cups All-purpose flour, 2 tsp Baking powder, 1/2 tsp Baking soda, 1 1/2 tsp Ground cinnamon, 1/2 tsp Ground nutmeg, 1/2 tsp Ground ginger, 1/2 tsp Kosher salt, 1/3 cup Dark brown sugar
- Add the frozen shredded butter and toss to coat, gently breaking up any large clumps. Add the grated carrots and nuts, tossing to distribute evenly.1/2 cup Unsalted butter, 1 cup Finely grated carrots, 1/2 cup Chopped pecans
- Make a well in the center. Pour in the cold heavy cream, beaten egg, and vanilla. Mix gently, bringing in the dry ingredients a little at a time until a shaggy dough forms.1 1/4 cup Heavy cream, 1 large Egg, 1 1/2 tsp Vanilla extract
- Turn the dough out onto a lightly floured surface. Gently press the dough into a 1-inch thick circle (about 7"x7"). Cut into 8 wedges, place them on the prepared baking sheet, and freeze for 15 minutes. Preheat the oven to 375ºF.
- Brush the tops with heavy cream, and sprinkle with coarse sugar if desired. Bake for 18-20 minutes, until set and golden brown around the edges. Cool on a wire rack for at least 20 minutes before adding the glaze.
Glaze
- Whisk or use an electric mixer to mix the softened cream cheese, powdered sugar, heavy cream, and vanilla extract until smooth. Drizzle over the scones or dip the tops once they have cooled to the touch.
Notes
- Keep the butter and cream cold. This is key to helping the scones rise. It is also what creates flaky layers. Grate the butter on the large holes of a box grater.
- Use finely grated carrots so they soften properly during baking. Use the small holes on a box grater.
- Do not overmix. Overworking the dough is the main reason scones turn dense.
- Chill the scones before baking. This helps them rise taller and hold their shape.