Carrot Cake Scones Recette

Indulge in the irresistible flavor of these moist and tender Carrot Cake Scones, inspired by Marcy Goldman's "A Passion for Baking." These delightful scones are bursting with warm spices, crunchy walnuts, and sweet carrots, topped with a luscious cream cheese glaze and a sprinkle of toasted coconut. Perfect for breakfast, brunch, or an afternoon treat!

Préparation 25 min

Cuisson 80 min

Calories 356 kcal

Protéines 12g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Carrot Cake Scones

All Purpose Flour
¾ cup granulated sugar
1 tsp salt
2 ½ tsp baking powder
1 tsp baking soda
Ground Cinnamon
1 tbsp orange zest
Ground Walnuts
Unsalted Butter
¾ cup buttermilk
1 large egg
Pure Vanilla Extract
Carrot
Golden Raisin
4 oz cream cheese (softened)
2 cups powdered sugar
Fresh Lemon Juice
Coconut

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Carrot Cake Scones? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Carrot Cake Scones

Preheat oven to 400°F (200°C).
Stack two baking sheets and line the top sheet with parchment paper.
Position oven rack to the upper third position.
In a food processor, combine 2 cups all-purpose flour, ¾ cup granulated sugar, 1 tsp salt, 2 ½ tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, 1 tbsp orange zest, and ½ cup chopped walnuts.
Pulse until combined.
Add ½ cup (1 stick) cold unsalted butter, cut into cubes, and pulse until the mixture resembles coarse crumbs.
Transfer the mixture to a large bowl.
Make a well in the center and add ¾ cup buttermilk, 1 large egg, and 1 tsp vanilla extract.
Stir gently with a fork until just combined. Fold in 1 ½ cups grated carrots and ½ cup raisins.
Let the dough rest for 5 minutes.
On a lightly floured surface, gently pat or press the dough to ¾-inch thickness.
Use a 3-inch cookie cutter or knife to cut out scones.
Place scones on the prepared baking sheets.
Bake for 15-20 minutes, or until lightly golden brown.
Let the scones cool on a wire rack.
While scones are cooling, prepare the glaze: In a food processor, combine 4 oz cream cheese (softened), 2 cups powdered sugar, 1 tbsp lemon juice, and ½ tsp vanilla extract.
Process until smooth.
Once scones are completely cool, spread generously with cream cheese glaze.
Garnish with toasted coconut flakes, shredded carrots, orange zest, and a sprinkle of cinnamon.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

68g

Fat

51g

Carbs

14g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts Salmon Recipes American Southern Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Breads Scones Quick Breads 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Carrot Cake Scones ?

Carrot Cake Scones prend environ 105 minutes du début à la fin — environ 25 minutes de préparation et 80 minutes de cuisson.

Combien de calories contient Carrot Cake Scones ?

Carrot Cake Scones contient environ 356 calories par portion, avec environ 12 g de protéines, 14 g de glucides et 26 g de lipides.

De quels ingrédients ai-je besoin pour Carrot Cake Scones ?

Les principaux ingrédients de Carrot Cake Scones sont All Purpose Flour, Sugar, Salt, Baking Powder, Baking Soda, Ground Cinnamon. Consultez la liste complète avec les quantités ci-dessus.