Carrot Cake Scones

These carrot cake scones are tender, moist scones made with warm spices and grated carrots. They're topped with cinnamon cream cheese frosting and are perfect for Easter brunch!

- moist and buttery - no chill time - flavorful -so simple to make!  -perfect for breakfast or an afternoon treat

Why you will LOVE this recipe:

– flour – sugar – baking powder –  salt –  unsalted butter –  heavy cream – 1 egg yolk – vanilla extract – cinnamon, ginger, nutmeg – 2-3 carrots – walnuts  – raisins

Ingredients

Ingredients

Whisk to combine the sugars, flour, spices, baking powder and salt.

Instructions

Incorporate the cold, cubed butter using a pastry cutter til butter is the size of peas or smaller. Stir in the carrots, nuts and raisins. Make a well in the middle.

Instructions

Pour the egg yolk, 1/3 cup of the cold heavy cream and vanilla into the well. Use a fork to incorporate the wet and dry ingredients. Add more heavy cream as needed. Lightly knead on a clean surface til it comes together.

Instructions

Use your hands to pat it into a 7 inch circle. Slice into 8 triangles. Chill at least 1 hour.

Instructions

Brush tops and sides with milk or cream. Bake scones at 400 Fahrenheit for 18-22 minutes.

Instructions

Beat the butter and cream cheese until combined. Mix in the vanilla and salt. Add the powdered sugar and cinnamon. Beat on low until powdered sugar is incorporated.

Instructions

These carrot cake scones are the perfect combination of carrot cake and scones! They’re made with delicious warm spice and grated carrots and topped with cinnamon cream cheese frosting. Everyone will love these for Easter brunch!

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