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Carrot Cake Scones with Maple Cream Cheese Frosting #SpringSweetsWeek

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Easter’s classic carrot cake takes a fun twist with these Carrot Cake Scones with a Maple Cream Cheese Frosting. Filled with carrots, spices, pecans, and topped with a homemade maple frosting, these scones will be the hit of your Spring brunches.

 

super easy carrot cake scones

 

We are deep in the middle of #SpringSweetsWeek and this Carrot Cake Scone with Maple Cream Cheese Frosting would be so perfect for your Easter breakfast buffet, Spring tea parties, and Mother’s Day brunch. Fresh grated carrots and the best pecans are just a couple of quality ingredients in these tender scones.  

Spring sweets are the best way to celebrate warmer weather and we are also celebrating with a fantastic giveaway from our generous sponsors. The prize packages are listed in this post for Pink Lemonade Rice Krispie Treats, which is my first recipe. Also check out Tuesdays’ recipe for Blueberry Flower Tarts and yesterday’s recipe for Lemon Poppy Seed Loaf.

Below today’s recipe is the rafflecopter for you to enter the giveaway.  Thank you so much to Dixie Crystals, Millican Pecan, Door County Coffee, Anolon, Deiss Cookware, Adams Extract, and Fresh April Sprinkles for your generosity.

carrot cake scone with icing on blue plate

Making carrot cake scones with pecans

This scone recipe is just as easy as the other scones I’ve made and probably my favorite.  I love carrot cake and the cream cheese frosting that goes with it.  I have a few tips that will make this recipe go smoother and give you the best tender, flaky scones.  Scones don’t have a lot of ingredients to them and for the most part, you will have everything you need in your pantry to make different kinds of them.  They freeze well, too.

Confession time:  This is a big tip, folks.  Carrots have a lot of water in them.  I didn’t know how much until I made these scones and the dough was so wet that I kept adding flour.  Wrong! They baked up so dry and hard after this.  When I remade them, I squeezed the excess water from the grated carrots out with paper towels and my (clean) hands.  This worked and the result was delicious scones.

So….squeeze the water out of those carrots, and then do it again! You’ll thank me for it later.

shredded carrots and chopped pecans in bowls

My favorite tip to share with you for making scones (or biscuits, piecrusts) is to freeze the butter, then grate it before you use it in the dry ingredients.  Why? Because when you are making scones you want the butter to remain as cold as possible so it will be easier to mix into your dry ingredients.  I keep a few sticks of butter in the freezer just for this reason.

flour mixture and frozen grated butter for scone dough

 

Save time by grating the carrots, whisking the dry ingredients together, and chopping the pecans all before you start mixing the dough. Save grating the frozen butter until you are ready to mix the dough.  You want that butter to stay as cold as possible.

Speaking of pecans, I totally am a HUGE fan of Millican Pecan and their products.  I used their pecan halves and chopped them into pieces for the scones.

adding ingredients for carrot cake scones in bowl

 

When mixing the dough, don’t over mix it – doing so will cause the dough to be tough and that will give you a heavy scone. No need for a rolling pin to roll out the scone dough, just lightly pat it out using clean hands. Doesn’t have to be perfect.

carrot cake scone dough rolled out

 

I used a pizza cutter to cut the scone dough into 8 equal wedges, but you can also use a knife to this is.

carrot cake scone dough cut into wedges

 

Allow the scones to cool completely before adding the maple cream cheese frosting.

baked carrot cake scones cooling

You have the option to use the maple frosting as a drizzle or cover the whole scone with it. 

carrot cake scones with maple cream cheese frosting on a wooden board

 

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close up of carrot cake scones with fresh carrots in the background

Carrot Cake Scones with a Maple Cream Cheese Frosting

Easter's classic carrot cake takes a fun twist with these Carrot Cake Scones with a Maple Cream Cheese Frosting. Filled with carrots, spices, pecans, and topped with a homemade maple frosting, these scones will be the hit of your Spring brunches. #
4.20 from 5 votes
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Ingredients

For the Carrot Cake scone dough

  • 2 1/2 cups flour
  • 1 tbsp baking powder
  • 1/2 cup sugar
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp allspice
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 stick (1/2 cup) unsalted frozen butter, grated
  • 1 cup finely shredded carrots, squeeze the excess water from the carrots
  • 1/4 cup chopped pecans
  • 1 tsp vanilla
  • 3/4 cup COLD heavy cream

For the maple cream cheese frosting

  • 1/2 cup (4 oz) cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/4 cup pure maple syrup
  • 1 tsp vanilla
  • 1-2 tbsp heavy cream

Instructions

To make the Carrot Cake Scone dough

  • Prepare a baking sheet with parchment paper, a silicone baking mat, or spray with non-stick spray. Set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, sugar, spices, and salt.
  • Add in the frozen grated butter and toss with the dry ingredients until well coasted. Using the grated butter elminates the need to work the butter into crumbs with the flour.
  • Add in the shredded carrots and chopped pecans and toss to combine.
  • Combine the vanilla and cream together; pour over butter/flour mixture and using a wood spoon or fork, stir until just combined. You can also use your hands (I do) to do this step. Pat the dough into a ball. If the dough doesn't come together easily, add a tiny bit more cream to help it along.
  • Not to much, you don't want a wet dough. The dough will still look a bit rough, this is good.
  • Turn dough out to a lightly floured surface and pat into a 6-7 inch disk and about 1 inch thick.
  • Cut the dough into 8 equal wedges and place them on the prepared baking sheet and refrigerate for 30 minutes or in the freezer for 15 minutes. This gives the dough a bit of time to rest.
  • Preheat oven to 425 degrees (while the dough is resting).
  • Bake for about 22 - 25 minutes, or until golden brown. Remove from oven and place on a wire rack to cool compeletly before frosting.

To Maple Cream Cheese Glaze

  • In a small bowl, combine the cream cheese, pwedered sugar, maple syrup, and vanilla. Beat with a hand-mixer until well combined. Add heavy cream in small amounts, or until the desired consistency is achieved. Drizzle or frost the scones and allow about an hour for the frosting to set up. Garnish with additional chopped pecans, if desired

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Carrot cake scones with pecans and frosting - pin

 

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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

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