Carrot Cake Scones

Ingredients You Will Need

These carrot scones are broken down into two parts – the scones and the glaze. Here’s a list of what we need:

Carrot Scones

• whole wheat pastry flour – I used whole wheat pastry flour, but you may sub half whole wheat flour and half unbleached all-purpose for the same texture. You should also be fine to sub with a 1:1 gluten-free baking flour like Bob’s Red Mill.
• brown sugar – brown sugar adds a hint of molasses flavor but any granulated sugar will do.
• baking powder – for lift and rise.
• fine sea salt – my go-to variety for baking, used to enhance all those carrot cake flavors.
• ground cinnamon, nutmeg and ginger – the spices really compliment these vegan scones and give it that extra oomph. Use the freshest ground spices for the best flavor.
• frozen plant-based butter – Trust me when I say – you need to freeze the butter to achieve a tender, flaky scone. Coconut oil is a great vegan substitute as well (more on that in this post). That being said, you can also sub with regular butter if not vegan.
• vanilla extract – for floral sweetness.
• dairy-free milk – I used cashew milk, but coconut milk provides a great texture, too. Almond or oat milk are also an option.
• carrots – grate the carrots on the smallest holes of a box grater for the right shape and size. Large grated carrots just don’t bake the same.
• walnuts – chop the walnuts ahead of time and save a few extra tablespoons for topping. Raisins would be a nice addition for pops of sweetness, too.

Pulse dry ingredients

In the bowl of your food processor, combine flour, sugar, baking powder, salt and spices.

Note: you don’t have to use a food processor if you don’t have one. You can also make scone dough in a bowl by hand. More notes in recipe card below.

Add wet ingredients and mix-in’s

Pulse in butter, vanilla extract and slowly add in milk, until almost combined, then remove S-blade and fold in carrots and crushed walnuts. Batter should be thick and somewhat sticky. If too wet, add more flour.

TIP: If using coconut oil it must be frozen as well. To freeze coconut oil, scoop and measure out softened coconut oil by the tablespoon, onto a small parchment-lined baking sheet. Freeze for about 1 hour.

Shape dough and slice

On a flat floured surface, shape dough into 8” disc, cutting into 8 triangles. Gently pull apart and place on lined baking sheet.

Then transfer the baking sheet to the freezer for 15 minutes – this helps the dough keep their shape better when baking, especially after all of handling.

Cream Cheese Glaze

While the scones are finishing baking, make the glaze by stirring the softened cream cheese until smooth, then add in confectioners sugar and milk, whisking until smooth and creamy.

You can keep these scones vegan by using a plant based cream cheese, or a simple confectioners sugar glaze.

Serving Suggestions

Finish the carrot cake scones with the cream cheese glaze and a sprinkling of extra walnuts for crunch. When ready to serve, you can try:

• Breakfast: Right alongside your favorite warm cup of tea or coffee.
• Brunch: As part of a celebratory or holiday brunch such as Easter or Mother’s Day. Pair these scones with kale frittata, mushroom asparagus crustless quiche and grain-free chocolate donuts.

How to Store and Freeze

Scones are best enjoyed the day they are made but will stay fresh in an airtight container for up to 3 days.

Freeze: Individually double wrap un-glazed scones with plastic wrap and place in a plastic freezer storage bag or two. Store in the freezer for up to 1 month. Thaw at room temperature or quickly in the microwave for 30 seconds – 1 minute, until warmed through.

Recipe Tips:

Below is a list of techniques to keep in mind to make soft, flaky, tender scones every time:

• Use frozen butter. Whether plant-based or regular, frozen butter is a must. You want the butter to be cold when it goes into the oven to create pockets of steam and flaky goodness.
• Pay attention to liquid. The batter should be thick, but never too sticky. If it is sticking to your hands, add more flour, 1 Tablespoon at a time.
• Do not overmix. Overmixing the batter will result in tough, rock-hard scones.
• Handle the scones as little as possible. You do not want the warmth from your hands melting the butter.