Filled with sweet spring carrots, warming spices, and finished with a bright lemon-butter glaze, these carrot cake scones are an irresistible taste of the season. Soft and tender, they bake up golden and plush, best enjoyed warm from the oven. This recipe yields 14 scones and is simple to prepare ahead, freeze, and bake whenever a craving hits.
This is one of my favorite homemade scone recipes. The dough comes together quickly: dry ingredients are whisked with warming spices, then combined with cold heavy cream and grated carrots to form a tender, slightly rustic dough. A simple lemon-butter glaze brightens each scone and balances the sweetness.
For ease and flexibility, the scones can be assembled and frozen raw. When you want a fresh batch, brush with cream, sprinkle with sugar, and bake directly from the freezer—allowing a few extra minutes for baking. Whisk the glaze while the scones cool and drizzle it over just before serving for best texture and flavor.
Make Ahead Scones
To freeze the scones before baking, shape the dough into two 6-inch rounds, cut each round into wedges on the prepared baking sheet, then cover the tray and freeze until solid. When ready to bake, remove the cover, brush each wedge with a little heavy cream, sprinkle with sugar, and bake straight from the freezer; increase the baking time by 1–2 minutes as needed. For longer storage, transfer the frozen wedges to a freezer bag and use within two months. Baking from frozen gives you freshly baked scones with minimal effort and excellent flavor.
Craving more carrot cake?
- Carrot Cake Spice Bread
- Baked Carrot Cake Doughnuts
- Classic Carrot Cake
Carrot Cake Scones
- Author: Laura Kasavan
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 47 minutes
- Yield: 14 scones
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Carrot cake scones drizzled with lemon-butter glaze are a bright, cozy treat for spring mornings. These scones are gently spiced, studded with grated carrots for moisture and texture, and finished with a simple Meyer lemon glaze that cuts through the richness. They’re perfect for weekend brunch, a special weekday breakfast, or whenever you want a comforting baked good with a seasonal twist.
Ingredients
Scones
- 3 cups flour
- 1 Tbsp aluminum-free baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/8 tsp cloves
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 1/3 to 1 1/2 cups cold heavy cream
- 1 1/4 cups grated carrots
Topping
- 1 Tbsp cold heavy cream
- 1 Tbsp sugar
Glaze
- 1 Tbsp unsalted butter, melted
- 1/8 tsp salt
- 2 tsp Meyer lemon zest
- 2 Tbsp Meyer lemon juice
- 2/3 cup powdered sugar, sifted
Instructions
- Preheat the oven to 425°F and line two rimmed baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, salt, spices, and sugar.
- Combine the vanilla with 1 1/3 cups cold heavy cream. Drizzle the cream into the dry ingredients and fold gently until the flour is just incorporated. Add the grated carrots and fold until a shaggy dough forms; if the dough feels too dry, add up to 2 additional tablespoons of cream.
- Divide the dough in half and turn each portion onto a lightly floured surface. Use floured hands to pat each half into a 6-inch circle. Place both circles on the prepared baking sheets and cut each circle into 7 wedges.
- Chill the baking sheets in the freezer for 20 minutes while the oven finishes preheating. When chilled, separate the wedges slightly so there is about an inch between each piece. Brush the scones lightly with cold heavy cream and sprinkle with sugar.
- Bake for 20 to 22 minutes, rotating the baking sheets halfway through, until the tops are set, the edges are beginning to brown, and a toothpick inserted in the center comes out clean. Cool the scones on the baking sheets for 5 minutes, then transfer to a wire rack.
- While the scones cool briefly, whisk the glaze: combine the melted butter, salt, Meyer lemon zest, Meyer lemon juice, and sifted powdered sugar in a small bowl. Drizzle the glaze over the warm scones and allow it to set briefly before serving.
Notes
Make ahead: Shape and cut the dough on the baking sheet, then cover and freeze overnight. When ready to bake, remove the cover, brush each wedge with cream, sprinkle with sugar, and bake from frozen, adding 1–2 minutes to the baking time. For longer storage, transfer frozen scones to a freezer bag and keep for up to two months.
Serving suggestion: these scones are best enjoyed warm. The lemon-butter glaze provides a bright contrast to the spices and carrot; if you prefer a milder finish, omit the glaze or brush the scones with a light dusting of powdered sugar instead.