Carrot Cake Scones Recipe For Easter Day 2024

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Carrot cake scones with dulce de leche cream cheese icing and shredded carrots and cinnamon are soft and delicious. They make the ultimate breakfast and dessert recipe!

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Ingredient

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CARROT CAKE SCONES – 2 ⅓ cups all purpose flour plus more for work surface – ¼ cup brown sugar light or dark – 2 ½ teaspoons baking powder – ¾ teaspoon salt – 1 ¼ teaspoons cinnamon – ¼ teaspoon ground ginger – ¼ teaspoon ground nutmeg – ½ cup unsalted butter frozen – ¾ cup shredded carrots 96 grams, about 1 medium carrot, peeled – ½ cup whole milk or heavy cream cold, plus extra for brushing the top – 1 large egg cold – 1 ½ teaspoons vanilla extract – Coarse sugar optional for topping DULCE DE LECHE CREAM CHEESE FROSTING – 1.5 ounces cream cheese – 2 tablespoons unsalted butter  – 2 tablespoons dulce de leche – ¾ cup powdered sugar

Ingredient

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Carrot cake scones  Parchment a baking sheet. Set aside. Grate frozen butter with a box grater. Keep the grated butter cold in the freezer while you measure the dry ingredients.  

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Step 1

Instructions

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Mix flour, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl.  Add the grated butter to the flour mixture and mix with 2 forks, a pastry cutter, or your fingertips until the butter is thoroughly coated and pea-sized.

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Step 2

Mix in grated carrots. Put this mixture in the fridge while you mix the wet ingredients. Beat heavy cream, egg, sugar, and vanilla in a medium basin. 

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Step 3

Pour wet ingredients over flour. Do not overmix. Dough should be moist and slightly sticky. Add more heavy cream if there are dry spots and flour if it's too sticky (sticks to your hands). 

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Step 4

Turn the dough onto a lightly floured surface. Flour your hands lightly. Make a square dough. Flatten it after folding it in half like paper. 

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Step 5

The dough will be lightly kneaded until just combined. Avoid overmixing. Make a 1–1.5-inch square or circle from the dough. Cut square dough into nine squares or circular dough into eight triangles with a sharp knife or bench scraper.

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Step 6

Optional coarse sugar adds crunch. Bake scones for 18-22 minutes until edges are golden brown and top is lightly browned. Prepare icing while scones cool.

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Step 7

Dulce de leche creme cheese frosting Cream the cream cheese and butter in a large bowl or stand mixer with the paddle attachment for one minute on medium speed. 

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Step 8

Mix in the dulce de leche for 2-3 minutes until incorporated. Stir in vanilla and a touch of salt.

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Step 9

Add sifted powdered sugar slowly to the mixer on low until you get the desired consistency. Spread icing on cooled scones. Extra dulce de leche can be drizzled over icing for swirls! Enjoy!

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Step 10

Also see

Pop Tart Gingerbread House Recipe For Easter Day 2024 

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