• Skip to primary navigation
  • Skip to footer navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Fit Mitten Kitchen

balanced baking and real food recipes

Subscribe to receive my FREE Healthy Nut Butter eBook!
Free eBook!
  • Recipes
    • Course
      • Breakfast
        • Egg Dishes
        • Oatmeal & Granola
        • Pancakes & Waffles
        • Scones
        • Smoothies
      • Desserts
        • Bars & Brownies
        • Cakes & Cupcakes
        • Candy
        • Cookies
        • Ice Cream & Frozen Desserts
        • PIes, Tarts & Crisps
        • Cinnamon Rolls
      • Healthy Drinks
      • Lunch & Dinner
        • Appetizers
        • Bowls
        • Salads
        • Sandwiches & Wraps
        • Sides
        • Soups & Chili
      • Snacks
        • Bars & Balls
        • Muffins & Breads
        • Nut & Seed Butters
    • Dietary
      • Dairy Free
      • Gluten-Free
      • No Added Sugar
      • Nut-Free
      • Oil-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Method
      • Food Processor & Blender
      • Freezer
      • Grill
      • Instant Pot
      • No-Bake
      • Oven
      • Slow Cooker
      • Stovetop
    • Protein
      • Chicken
      • Plant Based
      • Pork
      • Seafood
      • Turkey
    • Recipe Videos
  • About
    • Meet Ashley
    • Work with Me
      • Partnerships
    • Contact
  • Lifestyle
    • Real Talk
    • Travel
    • Workouts
  • Shop
Home Recipes Course Breakfast Carrot Cake Scones
V Vegan

Carrot Cake Scones

Jump to Recipe Rate Recipe
Posted:4/6/22
Updated:4/4/22

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!

two carrot cake scones on plate next to glaze spoon

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.
ingredients laid out for carrot cake scones in bowl and plate, with text labels

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.

flour, spices, baking powder and sea salt in food processor bowl next to carrots, walnuts, butter cubes and milk; ingredients laid out for carrot cake scones

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.

  • butter chunks in food processor bowl of flour
  • crumbly dough in food processor bowl, for carrot cake scones
  • carrots and walnuts mixing into carrot cake scone batter in food processor bowl

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.

  • pre baked dough for carrot cake scones, with triangles sliced into 8" round dough
  • un baked carrot cake scone triangles on parchment lined baking pan

Bake

Bake scones for 12-15 minutes, until edges are golden. The high baking temperature creates the perfect rise!

baked carrot cake scones on white parchment paper lined baking sheet

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.

carrot cake scones with cream cheese glaze on white parchment paper

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.
delicious carrot cake scones glazed with cream cheese icing, garnished with walnuts on parchment lined baking pan

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

Print

Carrot Cake Scones

carrot cake scones on parchment lined wooden board, next to bowl of glaze and spoon with glaze on it
Print Recipe
Pin Recipe

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!

  • Author: Ashley
  • 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

Scale
  • 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

  1. Preheat oven to 400ºF and line large baking with parchment paper.
  2. In the bowl of your food processor, combine flour, sugar, baking powder, salt and spices.
  3. 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.
  4. On a flat floured surface, shape dough into 8” disc, cutting into 8 triangles. Gently pull apart and place on lined baking sheet. 
  5. Bake for 12-15 minutes, until edges are golden.
  6. 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. 
  7. 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

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

carrot cake baked oatmeal cut into squares in baking pan
Previous Post
Carrot Cake Baked Oatmeal
Next Post
Carrot Cake Banana Bread

Reader Interactions

Rate this Recipe Cancel reply

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

More...

31 Holiday Cookies for Your Cookie Exchange

baked gingerbread bundt cake

Gingerbread Bundt Cake

bowl of pear salad with fresh pomegranates and candied pecans and orange poppyseed dressing jar

Pomegranate Pear Salad

Butternut Squash Mac and Cheese

overhead view of honey glazed carrots on rectangle baking dish with fresh thyme

Honey Glazed Carrots

stacked gingerbread truffles on green plate next to red gingerbread cookie cutter and red towel in background

Easy Gingerbread Truffles

pieces of cranberry orange baked oatmeal on oval plate

Cranberry Orange Baked Oatmeal

mocha mini cheesecake with whipped topping on black plate and dessert forks

Mini Mocha Cheesecakes

Free recipe ebook!

Subscribe and get a FREE healthy nut butter ebook!

Thank you for subscribing!
Trending Now
butternut squash, feta and kale salad in bowl Lunch & Dinner
chai latte in mug with cinnamon and star anise Cozy Drinks
banana peanut butter cinnamon rolls on small white plates with banana slices Cinnamon Rolls
As Featured On
  • Browse by Diet
  • Gluten-Free
  • Dairy Free
  • Vegan
  • Paleo
  • Disclaimer
  • Privacy Policy
Exclusive Member of Mediavine· © 2023 · All Rights Reserved · Site Credits Designed by Melissa Rose Design Developed by Once Coupled Back to Top

Subscribe & receive a free nut butter ebook!

Thank you for subscribing!