Carrot Cake Scones

These carrot cake scones offer a delightful and subtly spiced variation on a beloved cream tea classic, merging the cozy tastes of traditional carrot cake with the flaky consistency of a quality scone.

They are simple to prepare, effortless to serve, and ideal for springtime gatherings, Easter treats, or simply a unique twist to your afternoon tea.

The mixture is infused with mixed spice and orange zest, delivering a warm, aromatic boost that pairs wonderfully with the inherent sweetness of shredded carrot and sultanas.

The texture is airy and tender, with a gentle crispness outside.

As is the case with any scone mix, a gentle hand is essential—just enough blending and shaping to combine all elements without overworking the dough.

Cutting the dough into wedges instead of rounds simplifies the process and minimizes handling, while brushing with milk aids in achieving that golden hue.

The outcome is a batch of rustic, mildly sweet scones encapsulating all the flavors of carrot cake in a much shorter time.

Once they’re baked and cooled, a generous dollop of cream cheese icing gives that iconic carrot cake topping, elevating them to a delightful treat without excessive sweetness.

For special occasions, a carrot-shaped cake decoration is a charming finishing detail, though it is not mandatory.

I found mine in the baking section of my local supermarket, but you can also find identical carrot embellishments on Amazon.

These scones are best relished fresh on the day of baking, but they can stay fresh in an airtight container for a few days—just refrain from icing them before you’re set to enjoy, as iced scones require refrigeration, which can make them slightly tough.

If you’d prefer to prepare them in advance, you can freeze the scones before adding the icing and simply thaw and decorate when it’s time to serve.

Pair these delicious carrot cake scones with tea, coffee, or even a spiced chai latte for a cozy taste combination.

They’re also delightful alongside a spoonful of clotted cream and a drizzle of honey or maple syrup if you’re in an indulgent mood.

I’m truly satisfied with how closely these scones resemble carrot cake each time they are made.

They are fantastic for brunch, a bake sale, or merely a weekend baking adventure.

Continue reading for the complete recipe with thorough instructions and a useful picture for every step. And if you have any inquiries, feel free to leave a comment. Enjoy!

Instructions

Prepare the scones

Preheat the oven to 200C/390F (180C/355F for fan ovens).

Dust your baking tray with flour.

In a bowl, combine the flour, mixed spice, and baking powder.

Incorporate the cold cubed butter.

With the tips of your fingers, rub the butter in until you achieve an even crumb.

Gently mix in the milk using a flat knife.

The mixture should begin to clump together.

Incorporate the sultanas, grated carrot, and orange zest.

Stir until evenly mixed.

Transfer the dough onto a floured surface and bring it together, handling just enough to form a disc about 18cm wide.

Employ a knife or cake scraper to divide into 8 wedges.

Transfer the scones onto the lined baking tray, ensuring they are spaced well for heat circulation.

Brush the tops with milk.

Position the tray in the center of your preheated oven and bake for 25-28 minutes until the scones have risen and turned golden.

Prepare the topping

Blend the cream cheese and icing sugar together until a thick icing forms.

Spoon it evenly over the scones and add one carrot-shaped cake decoration per scone, if desired.

Enjoy!

After trying my recipe, I would appreciate it if you could return and share a comment regarding how yours turned out.

I would love to see your videos and pictures as well! Just tag me on social media. I’m @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

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