Carrot Cake Scones

Carrot Cake Scones

The queen of spring cakes, now in a tender scone. Though we trade the traditional cream cheese frosting for a honeyed Crème Fraîche Icing in these carrot cake scones, we keep the base faithful to the original with a veggie-rich, well-spiced batter and plenty of chopped walnuts to add crunch. You won’t want to miss our other spring scone recipes—check them out in our new March/April 2018 Issue

4.0 from 1 reviews
Carrot Cake Scones
Makes 8
  • 3 cups (375 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (2 grams) ground cinnamon
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ teaspoon (1 gram) ground ginger
  • ¼ teaspoon ground cloves
  • ¾ cup (170 grams) cold unsalted butter, grated
  • 1 cup (99 grams) grated carrot
  • ⅓ cup (43 grams) golden raisins
  • ⅓ cup (38 grams) chopped walnuts
  • ¾ cup (180 grams) whole milk
  • 2 large eggs (100 grams), divided
  • 1 tablespoon (15 grams) heavy whipping cream
  • Crème Fraîche Icing (recipe below)
  • Garnish: chopped walnuts
  1. Preheat oven to 400°F (200°C.) Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, salt, ginger, and cloves. Add cold butter, tossing to coat. Cover and freeze for 15 minutes. Stir in carrot, raisins, and walnuts.
  3. In a small bowl, whisk together milk and 1 egg (50 grams). Add milk mixture to flour mixture, stirring and folding just until moistened. Turn out dough onto a heavily floured surface. Using well-floured hands, knead dough 5 to 10 times, about 1 minute. Shape dough into an 8-inch circle. Using a bench scraper or sharp knife, cut into 8 wedges. Place about 1½ inches apart on prepared pan.
  4. In a small bowl, whisk together cream and remaining 1 egg (50 grams). Brush egg wash onto scones.
  5. Bake until golden brown, 12 to 19 minutes. Let cool completely. Spread Crème Fraîche Icing onto scones. Garnish with walnuts, if desired.

4.0 from 1 reviews
Crème Fraîche Icing
Makes about 2 cups
  • 2½ cups (300 grams) confectioners’ sugar
  • ½ cup (120 grams) crème fraîche, softened
  • 1 tablespoon (21 grams) honey
  1. In a medium bowl, stir together all ingredients until smooth and spreadable. Use immediately.



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  1. I made these for Easter, great taste, but the texture wasn’t flaky with 3 cups of flour, going to try 2 cups of flour next time.


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