These Carrot Cake Scones have just the right amount of crumble, carrot and walnut thanks to vegan butter and dairy-free milk. A quick, easy, healthy breakfast recipe best served for breakfast or brunch on Easter and Mother’s Day!
Looking for more vegan scones recipes? Be sure to check out matcha scones, blueberry scones, banana scones and chocolate chip scones, too!
Why You’ll Love This Recipe
- Easy to make in the food processor, with plenty of glaze for topping.
- Ready in 30 minutes and best enjoyed the moment they are made.
- Un-apologetically vegan, with plenty of ingredient swaps to make it your own (gluten-free included!).
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.
The Glaze
- vegan cream cheese – Kite Hill or Miyoko’s both make wonderful vegan cream cheeses. That being said, regular cream cheese can also be used if not vegan or dairy free.
- confectioner’s sugar – add after you have slightly whisked and softened the cream cheese by hand.
- dairy-free milk or cream – start with 1 tablespoon and work your way up from there. You’re looking for a glaze that is pourable with some viscosity to it.
How to Make Scones (Step-By-Step with Pictures)
Vegan carrot cake scones are mixed, cut, baked and enjoyed within 30 minutes of gathering together your ingredients. Here’s how to do it:
Prep equipment
Preheat oven to 400ºF and line large baking with parchment paper.
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.
Bake
Bake scones for 12-15 minutes, until edges are golden. The high baking temperature creates the perfect rise!
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.
More Breakfast and Brunch Recipes You’ll Love:
- Vegan Lemon Scones
- Everything Bagel Breakfast Casserole
- Blueberry Baked Oatmeal
- Healthy Zucchini Muffins
- Vegetarian Breakfast Strata
If you make this Carrot Cake Scones recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
PrintCarrot Cake Scones
These Carrot Cake Scones have just the right amount of crumble, carrot and walnut thanks to vegan butter and dairy-free milk. A quick, easy, healthy breakfast recipe best served for breakfast or brunch on Easter and Mother’s Day!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 scones 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 cups whole wheat pastry flour (or whole wheat white flour)
- 1/4 cup coconut sugar (or dry sweetener of choice)
- 2 1/2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup frozen plant based butter, cut into cubes (see notes)
- 1 teaspoon vanilla extract
- 3/4 cup dairy free milk (cashew)
- 1/2 cup finely shredded carrots (use small side of box grater)
- ½ cup finely crushed walnuts, plus more for topping
glaze
- 4 tablespoons vegan cream cheese, softened
- 1/3 cup confectioners sugar
- 1 TBSP dairy-free milk or cream
Instructions
- Preheat oven to 400ºF and line large baking with parchment paper.
- In the bowl of your food processor, combine flour, sugar, baking powder, salt and spices.
- 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.
- On a flat floured surface, shape dough into 8” disc, cutting into 8 triangles. Gently pull apart and place on lined baking sheet.
- Bake for 12-15 minutes, until edges are golden.
- 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.
- Serve the carrot cake scones with the cream cheese glaze, your favorite warm cup of tea or coffee and enjoy this delicious treat.
Notes
FLOUR – May sub half whole wheat flour and half unbleached all-purpose, or use whole wheat pastry flour. You should also be fine to sub with a 1:1 gluten-free baking flour like Bob’s Red Mill.
COCONUT OIL – Can use frozen coconut oil, best to cut in with food processor. To freeze coconut oil, scoop and measure out softened coconut oil by the tablespoon, into a parchment paper lined bowl or plate. Freeze for about 1 hour.
BUTTER VS. COCONUT OIL – Sub with butter if not vegan. If using grated butter, no food processor needed and you can mix ingredients by hand. If using frozen cubed butter, you can also use a pastry dough blender to cut butter into flour.
STORAGE – Scones are best enjoyed same day, but will stay fresh in airtight container up to 3 days. You can also individually double wrap un-glazed scones with plastic wrap and store in freezer up to 1 month. Thaw at room temperature or in microwave for 30 seconds-1 minute.
Keywords: carrot cake scones, carrot scones, vegan scones
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