Make a batch of freshly baked scones for the rest of the week with our easy, make-ahead and freeze-for-later options. Whether you’re baking the pre-cut dough from the night before, or you’re warming up leftovers from the freezer, you’ll have warm, homemade scones ready to go in minutes! We love these scones for their versatility and ease. Perfect for breakfast, to take on your way to work, or for an easy after-school snack.
Ingredient Notes
Ingredients used to make Carrot Cake Scones.
All-Purpose Flour: All-purpose is going to be your go to. Can also use bread or pastry flour, but it will change the texture slightly.
Sugar: Can reduce by half if you would prefer a less sweet scone.
Cold Butter: Can use a cheese grater (small side), food processor, or pastry cutter. Place in freezer for 15 minutes before grating to help it grate into little pieces.
Heavy Cream: Adds richness to the dough, and when brushed on top, helps the scones brown.
Shredded Carrots: Finely shred carrots for the best consistency and texture.
Walnuts: They not only add texture but also complement the flavors of the carrot and spices.
Powdered Sugar: For a thicker glaze, add 1-2 tablespoons at a time until you reach your desired consistency.
Vanilla Extract: Enhances the flavor. Pure vanilla extract is recommended for the best taste, but artificial vanilla can be used in a pinch.
Glaze and Additions
Drizzle with our homemade, cinnamon glaze. This glaze really brings out the spices in the scone and looks pretty, too.
Sprinkle chopped walnuts on top for the finishing touch. Topping with walnuts ties this whole recipe together, with the walnuts in the dough. However, you can add pecans instead or use a combination of both.
Adding raisins to the dough or as a garnish is also a great option, keeping in line with classic carrot cake flavors.
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Man, this is packed with flavor! We always get excited to whip this up and enjoy it
