Carrot Cake Scones with Maple Cream Cheese Glaze
These subtly spiced Carrot Cake Scones topped with maple cream cheese glaze are perfect for a Spring or Easter breakfast or brunch spread!
It always seems that within a week of the weather warming, and April quickly approaching, carrot cake takes over the internet. Seriously? Have you guys been on Pinterest or Facebook recently? It’s carrot cake central.
Well, I’m officially boarding the carrot cake train. And guess what? I’m totally cool with it.
I figured we have more than enough traditional carrot cake recipes to choose from, but scones? Fluffy carrot cake scones that can served at all times of the day? Yes, please. People will judge you if you serve carrot cake with frosting for breakfast, but carrot cake scones with maple cream cheese glaze? Totally acceptable breakfast fare.
See what I did there? You’re welcome.
Truthfully though, I am a huge carrot cake fan. I’d take it over traditional chocolate cake any day of the week.
I can’t even really describe why I love it so much, but the combination of the subtle warm spices and sweet carrot win me over every time. It makes me think of tulips, light sweaters, and the first days of spring.
But really though, have you ever noticed how passionate people are about carrot cake? It is a hotly debated subject. People are very particular about it. Should it contain nuts? Pineapple? Flaked coconut? Almost every single version exists, and has its staunch group of supporters.
And let’s not forget the most hotly debated carrot cake addition of all time…raisins! I’m pretty sure raisins have caused more controversy in the the culinary world than foie gras.
After some experimentation with my favorite scone base, I was able to make a scone that has all of the flavor characteristics of a classic carrot cake! The trick? Freshly grated carrot and just the right balance of spices, including ground cinnamon, allspice, and nutmeg–the hallmark spices of a good carrot cake.
I was this close to adding dried coconut flakes, but decided against it at the last minute. No raisins, no pineapple, no coconut. Just a classic carrot cake inspired scone without all the frills or distractions!
I did add chopped walnuts for a bit of texture, but they are completely optional!
This recipe comes together in very little time, particularly if you use a large food processor, which I have to say, is my favorite method for making scones. It allows you to incorporate the butter quickly, allowing it to stay very cold, which is ideal for producing light, flaky scones.
Since these scones have the addition of freshly grated carrot, which incorporates more moisture into the dough, it’s worth noting that they are slightly more cake-like in texture than a traditional butter and cream based scone; however, they are just as tasty!
The icing on the scone? Literally?
The ridiculously over-the-top cream cheese glaze sweetened with real deal, Grade B (the best!) maple syrup. It’s thick, slightly tangy, and has a noticeable maple syrup flavor that complements the walnut-studded scones perfectly.
Unlike carrot cake, which can often be too heavy or overpowered by too much frosting, these scones have just the right level of sweetness that makes them suitable for breakfast, brunch, post-lunch snack, or tea time!
Spring has finally sprung!
Carrot Cake Scones with Maple Cream Cheese Glaze
Carrot Cake Scones:
- 2 cups (250 g) unbleached all-purpose flour
- ¼ cup (55 g) packed dark brown sugar
- 1 tablespoon baking powder
- ¾ teaspoon ground cinnamon
- ¾ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ½ teaspoon Diamond Crystal kosher salt
- 1 cup (110 g) packed roughly grated carrot
- 5 tablespoons (2½ oz; 75 g) very cold unsalted butter cut into small cubes
- ½ cup chopped walnuts
- 1 cup (240 mL) cold heavy cream plus more for brushing
- turbinado or Demerara sugar for sprinkling
Maple Cream Cheese Glaze:
- 2 ounces cream cheese room temperature
- 2 tablespoons (30 mL) pure maple syrup
- pinch kosher salt
- 1 tablespoon, plus 1-2 teaspoons heavy cream if needed
- Preheat the oven to 425°F (220°C) with a rack in the center position. Line a half sheet pan with parchment paper and set aside.
- Prepare Scones: In a large food processor, fitted with a blade attachment, combine the flour, brown sugar, baking powder, cinnamon, allspice, nutmeg, and salt. Pulse several times until all of the ingredients are evenly incorporated. Add the grated carrot, and pulse 2 to 3 times. Add the cold, unsalted butter and pulse 10 times, or until the butter is no smaller than the size of a pea. Transfer mixture to a large mixing bowl, and stir in the chopped walnuts.
- Create a well in the center of the ingredients, and pour in the heavy cream. Using a fork, stir the cream into the dry ingredients until the dough just comes together. Scrape the scone dough onto a clean, lightly floured counter-top. Knead the dough for 5 to 10 seconds until it comes together, and pat the dough into a 8-inch disc, roughly 1-inch thick. Using a sharp knife, cut the dough into six wedges (note: this will produce extra-large scones, you can also cut them into eight wedges, but reduce baking time slightly to adjust for size).
- Transfer scone wedges to the lined sheet pan. Brush the tops of the scones lightly with heavy cream, and sprinkle them generously with turbinado or Demerara sugar. Bake for 16 to 20 minutes, or until the scones are golden brown. Remove from the oven, and transfer them with a spatula to a wire rack to cool completely before glazing.
- Prepare Glaze: Once the scones have cooled, prepare the maple cream cheese glaze. Combine the ingredients in the bowl of mini food processor (or use a hand-held mixer) and pulse until the glaze is smooth and all of the ingredients are evenly incorporated (scrape down the sides of the bowl with a spatula as necessary). The glaze should be relatively thick, but pipeable or able to be drizzled. Transfer the glaze to zip lock bag. Press and compress the frosting into one corner of the bag. Using scissors, make a small snip (about ¼-inch) at the corner of the bag. Carefully pipe the glaze in diagonal lines, back and forth, across the tops of the scones. Alternatively, you can use a spoon and drizzle the glaze over the scones. Serve.
30 Comments on “Carrot Cake Scones with Maple Cream Cheese Glaze”
Hi Laura! I made these tonight, and while the texture was divine (beautifully moist and light), there was something about the taste that didn’t sit quite right with me. I put in the requisite amount of carrots and the listed spices, but it just tasted like earthy carrots to me, not carrot cake. They also thinned out substantially in the oven. But, as I said, the texture was heavenly.
Do you know if these can be frozen?
Sorry for not getting back to you sooner! Yes – if you are making them ahead of time and freezing them, don’t glaze them. I would allow them to freeze on a small sheet pan and then place them in a large ziploc freezer bag (squeeze out the excess air). You can defrost and then reheat them in a 350 degree F oven for about 10-15 minutes! Cool completely than glaze just before serving. Hope this helps!
I’m so glad you jumped on the carrot cake train, especially because it means I can have carrot cake for breakfast! Thanks! These scones look really moist and delicious! Also – congrats on your big day this weekend!! xx!
It’s definitely all about the carrot cake. These scones look absolutely amazing. Love the glaze. Pinned.
I have chosen carrot cake over chocolate and other delicious cakes my whole life so I’m glad you jumped on board and turned carrot cake into a breakfast appropriate scone!
I don’t know why, but upon viewing that top pic, I found myself saying “awww giirrrrrl” like I was seriously catcalling these cakey, perfect-looking scones. 🙂
Hahaha! I love that! 🙂
OMG, Laura! There’s no way I’m *NOT* making these this weekend! Yuuuuum!
Yay! Please let me know if you do! 🙂
Dead. I’m dead. And yes to pure maple syrup. Also, my Mom is making your chocolate tart for her bunko group next week. It has officially become a family tradition — and coming from a cooking family, we don’t take on new food traditions lightly. 🙂
AGHHH!! That’s amazing!!! Send me a picture 😉 I’m so incredibly honored, and thrilled that you guys like it!
Dear Laura, these sound and look marvelous. I cannot wait to give these a try…I don’t mind hopping on the band wagon either. xo, Catherine
Love it! Let’s all hop on the carrot cake band wagon together! 🙂
Between you and Jessica (How Sweet Eats), I’m definitely craving some carrot cake today! These look awesome.
You and me both! These scones are now long gone, and I’m totally craving her cake too! 😉
the most amazing scones ive seen. you did such a great job making them and im loving the drizzle on top!
Awww, thanks so much Kelsey!!! 🙂
These look so incredibly delicious that I would like one to magically appear on a lovely porcelain plate by my cup of tea in about an hour from now! Abracadabra! Yum!
Maybe I can make you some at some point soon!
Just dug a two-day-old, homemade cinnamon roll out of the frig for a late breakfast, all the while wondering what else I could make that would liven the morning up. Laura, you’ve supplied something that sounds–and looks–absolutely delightful. Thanks so v-e-r-y much.
Oh no!! You need you fresh scones! 🙂 You’re so sweet, thank you Denise!
Um, may I join you for breakfast?! These look amazing! I definitely love scones and I really love carrot cake, so you can’t go wrong here. Yum!
YES you can!!! Thanks so much Meg!
Toot toot!! I’m on the train too. Pack all the carrot cake possible into this body and I will never complain. Scones sound delicious!
Yay! Carrot cake train! I think I feel the exact same way!
I never understand the association of carrot cake with Easter. But I don’t mind it. YUM. These scones look incredible. And you know I have strong feels about maple syrup! Have a great weekend, Laura!
Me either! Maybe it’s the whole rabbit + Easter thing, which let’s be honest, is very confusing as well. Either way, I’m down for it! 🙂 Have a great weekend too!
I am SO glad you jumped on the carrot cake bandwagon and scone-i-fied it! I am all for eating cake inspired treats for breakfast. Especially when they have that perfect looking texture going on!
Also, you are SO right on the carrot cake debate. It really is a serious subject for people!
But, whatever the debate may be, I vote scones. Pinned!
Thanks so much Taylor! Seriously, carrot cake is so hotly debated!!! Haha!