Spiced Carrot Cake Scones with Cream Cheese Orange Glaze
These spiced, sweet, and decadent Carrot Cake Scones are based on the combination of the English Carrot Cake using British Mixed Spice and Scottish Scones. Keep them simple or elevate their elegance with a cream cheese orange glaze and toppings to include toasted coconut and shredded carrots. Why not add chopped walnuts or pineapple for additional crunch and flavor? Consider making a batch of Carrot Cake Scones for your Easter breakfast table, an afternoon snack, or any day of the week.
Servings: 12 scones
Ingredients
Scone Dough:
- 420 g (3½ cups) all-purpose flour fluffed, scooped, and leveled off if using a measuring cup
- 12 g (1 tbsp) baking powder
- 2 g (½ tsp) baking soda
- 3 g (½ tsp) salt
- 2 g (~1½ tsp) mixed spice or cinnamon mixed spice recipe below in Notes section
- 128 g (⅔ cup packed) brown sugar
- 170 g (¾ cup / 1½ sticks) butter diced and cold
- 110 g (1 cup) freshly grated carrots (~12 baby carrots or 1+ large carrot) not pre-packaged
- zest from one orange small to medium size
- 177 ml (¾ cup) heavy whipping cream or half and half plus 1 tbsp for brushing over scones
- 2 tsp vanilla
- 1 large egg
Optional Mix-Ins:
- ½ cup shredded coconut
- ½ cup chopped walnuts
- ½ cup chopped dried pineapple golden or crimson raisins or dried cranberries
Cream Cheese Orange Glaze:
- 113 g (4 oz / 1/2 pkg) cream cheese softened
- 180 g (1½ cup) powdered sugar
- 15 ml (1 tbsp) orange juice from zested orange
- 1 tsp vanilla extract
Optional Toppings:
- toasted shredded coconut
- shredded carrot
- walnuts
- orange zest
Instructions
Make the Scones:
- Line a baking sheet with parchment paper.
- In a large bowl, combine the dry ingredients: flour, baking powder, baking soda, mixed spice or cinnamon, and salt. Whisk well to combine.TIP: Mixed spice recipe is below in the notes. You can sub entirely with cinnamon, pumpkin, or apple pie spice.
- Add brown sugar and stir until mixed well and coated with the dry ingredients.
- Cut in butter using a pastry cutter, knives, forks, or a food processor until the mixture resembles small peas.
- Stir in freshly grated carrots and orange zest until mixed well.TIP: Use carrots that you grate or shred yourself because fresh carrots contain more moisture and are finer/thinner than the store-bought shredded or julienne versions.
- In a separate bowl, add whipping cream and vanilla. Crack the egg in a small bowl, beat, and pour it into the whipping cream. Whisk or stir until well blended.
- Make a well in the center of the dry ingredients. Pour the whipping cream mixture into the well. Stir just until the dry ingredients are moistened.
- Scoop the dough onto a lightly floured work surface. Knead a few times to ensure all flour and moisture are mixed in well. Pat the dough out to 1-inch thickness. Use a large 3-inch round biscuit or cookie cutter (or drinking glass) to cut out rounds and place 1-inch apart on the prepared baking sheet.TIPS: You should get 12 large round scones. You may have more or less scones depending on the size of your cutter. If you have dough sections with too much moisture, those areas will spread out more in the oven when baking resulting in uneven sizes.
- Pour 1 tbsp of whipping cream or milk in a small bowl. Brush the cream on the tops of each scone. Place the baking sheet in the freezer for 20-30 minutes.TIP: For a make-ahead option, once the scones are frozen, place them in a sealed bag or container and freeze until you're ready to bake them (days or weeks later).
- While scones are in the freezer, preheat the oven to 400˚F (204˚C).
- Remove the scones from the freezer and place in the oven to bake for 25-30 minutes or until golden brown. Allow scones to cool while making the glaze.
Make the Cream Cheese Glaze:
- In a small bowl, add the softened cream cheese and powdered sugar. Use a fork or whisk and mix until smooth. Pour in orange juice and vanilla. Whisk until the mixture is smooth and no lumps remain. Add additional orange juice as needed to reach desired consistency. Store covered in fridge until ready to eat the scones.TIPS: For ease, you can use an electric hand mixer to combine all the glaze ingredients. You can make the glaze ahead of time and store in fridge.
Add Glaze & Toppings to Cooled Scones:
- Once the scones have cooled completely, if eating immediately, spoon the glaze generously over each scone and add optional toppings. If consuming later, store the glaze covered in the fridge separately from the scones until ready to serve.
Video
Notes
Storage Suggestions
If consuming later, store the glaze covered in the fridge separately from the scones until ready to serve. You can store scones sealed in a bag or container at room temperature for up to 4 days while storing the glaze in the fridge for up to a week. For longer storage, place scones sealed in a bag or container in the freezer for up to several months. Then, heat from frozen in the microwave until heated through. Add glaze and toppings as desired and enjoy.
British Mixed Spice Substitute
If you don’t have, can’t find, or unable to make the British Mixed Spice, you can sub the Mixed Spice with ground cinnamon (or pumpkin or apple pie spices). The traditional flavors will be altered some by not using Mixed Spice, but you will still produce a very good Carrot Cake Scone.
Mixed Spice Recipe (makes 1 tbsp; enough for 3-4 batches of Carrot Cake Scones)
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
¾ tsp ground mace
¼ ground cloves
¼ tsp ground ginger
¼ tsp ground coriander
Combine all ingredients. Sift through a mesh sifter. Store in a sealed container for up to 6 months.