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Carrot Cake Scones

Updated: Jun 29, 2021



  • 2 cups of flour

  • 1/2 a cup of white granulated sugar

  • 1/2 a cup of light brown sugar (packed)

  • 1 tsp of baking powder

  • 1 tsp of cinnamon

  • 1/2 tsp of nutmeg

  • 1/2 tsp of cloves

  • 1/4 tsp of ginger

  • Pinch of salt

  • 1 stick of cold unsalted butter (cut into small cubes)

  • 1 cup of shredded carrots

  • 1/2 a cup of raisins

  • 3/4 cup of vanilla unsweetened almond milk

  • 1 tsp of vanilla extract


  1. Mix your dry ingredients (flour, sugars, baking powder, cinnamon, nutmeg, cloves and ginger) in a bowl and whisk well.

  2. Cut your cold butter into small cubes and add it to your bowl. Use your hands or a pastry cutter and mix until your butter cubes are roughly the size of peas and evenly distributed through the dry mixture.

  3. Add your carrots and raisins. Stir them in so they are coated in the dry ingredients.

  4. Next, add your wet ingredients (almond milk and vanilla extract) and use your hands to kneed it all together. You do not want the dough to be super sticky, so add a little more flour if needed. Coat your hands in oil or flour to help the dough not stick to your hands.

  5. Turn the dough out on a floured surface and flatten it into a circle. However thick you want your scones, that is how thick you'll want your circle. They shouldn't do much rising or expanding in the oven. Using a knife or pizza cutter, cut the dough into smaller triangles. I usually cut mine into 8 even slices.

  6. Now, preheat your oven to 425 degrees. Put the unbaked scones on a greased baking sheet. PUT THE BAKING SHEET IN THE FRIDGE UNTIL YOU'RE READY TO BAKE!

  7. Bake until your scones are nice and golden brown and firm.

  8. Let the scones cool. Once they have cooled, brush them with warm melted butter and layer the cream cheese frosting on top of it.

Now... EAT UP!

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