Carrot Cake Scones

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Soft and tender carrot cake scones feature lots of toasted pecans, shredded carrots, and a silky cream cheese glaze drizzled on top.

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 413kcal

Preheat oven to 400F. Line a large sheet pan with parchment paper and set aside.
Place shredded carrot in the center of a kitchen towel. Tightly squeeze to drain water out of carrot. Set aside.
In a large bowl, combine flour, both sugars, spices, baking powder, and salt. Use a pastry cutter or your fingers to work frozen shredded butter into flour mixture until crumbly.
In a medium bowl, whisk egg, 1/4 cup heavy cream, milk, and vanilla until smooth. Pour liquid mixture, shredded carrots, and pecans over flour mixture and gently fold until a shaggy dough forms. Turn dough out onto a surface and gently knead several times until dough comes together.
Lightly flour surface and pat dough into a 1-inch thick circle. Cut circle into 4 wedges using a benchscraper or knife and stack the pieces on top of one another. Use your hands to flatten dough back down to 1-inch and pat into a circle.
Cut dough circle into 8 wedges and arrange 2 inches apart on prepared sheet pan. Place pan in the freezer for 15 minutes to chill the fats in dough before baking.
Brush scones with remaining 1 tablespoon heavy cream. Bake scones at 400F 15-18 minutes until golden-brown. Allow scones to cool 10 minutes on sheet pan then transfer to a wire cooling rack to cool completely.

Place cream cheese in a medium bowl and use a handheld electric mixer to beat until smooth. Mix in powdered sugar, vanilla, cinnamon, and just enough milk to give glaze a drizzling consistency.
Drizzle cooled scones with glaze and sprinkle with additional toasted pecans if desired. Allow scones to set 5 minutes before serving. Enjoy!

Storing Instructions

Store scones unglazed in an airtight container at room temperature up to 4 days. Scones are best if served immediately after glazing.