This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone. #ad
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.
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.
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.
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.
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.
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.
I used a pizza cutter to cut the scone dough into 8 equal wedges, but you can also use a knife to this is.
Allow the scones to cool completely before adding the maple cream cheese frosting.
You have the option to use the maple frosting as a drizzle or cover the whole scone with it.
Carrot Cake Scones with a Maple Cream Cheese Frosting
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
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
Enter the Giveaway to Win 1 of 7 Prizes
Thursday #SpringSweetsWeek Recipes
- Apple Pie Pop Tarts by Hezzi-D’s Books and Cooks
- Banana Pecan Muffins by Jen Around the World
- Butterscotch Sheet Cake by Pastry Chef Online
- Carrot Cake Scones with Maple Cream Cheese Frosting by Blogghetti
- Chocolate Covered Strawberry Cake Roll by A Kitchen Hoor’s Adventures
- Chocolate Crackles by A Day in the Life on the Farm
- Frosted Mocha Brownies by Cheese Curd In Paradise
- Homemade Cinnamon Pecan Granola by Simply Inspired Meals
- Low-Carb Creme Brulee by Art of Natural Living
- No Bake Banana Cream Pie with Pecan Crust by Strawberry Blondie Kitchen
- Orange Pecan Torte by That Recipe
- Pecan Pralines by Karen’s Kitchen Stories
- Raspberry Almond Cold Brew Latte by The Baking Fairy
- Strawberry Poptarts by Cookaholic Wife
- Strawberry Rhubarb Sweet Rolls by Kate’s Recipe Box
- Sweet and Salty Easter Snack Mix by Sweet Beginnings
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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.