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Carrot Cake Scones

4 from 1 reviews
  • Author: Sarah Fennel
  • Prep Time: 15 mins
  • Cook Time: 18 mins
  • Total Time: 33 mins
  • Yield: 8 scones 1x
  • Author: Sarah Fennel
  • Prep Time: 15 mins
  • Cook Time: 18 mins
  • Total Time: 33 mins
  • Yield: 8 scones 1x
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  • Author: Sarah Fennel
  • Prep Time: 15 mins
  • Cook Time: 18 mins
  • Total Time: 33 mins
  • Yield: 8 scones 1x

Ingredients

For the scones

  • 1 cup white whole wheat pastry flour
  • 1 cup all purpose flour
  • 1/4 cup packed light brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 ground nutmeg
  • 6 tablespoons cold, unsalted butter, cut into small cubes
  • 1 cup grated carrot
  • 1/3 cup sweetened shredded coconut
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 12 tablespoons whole milk, for brushing
  • turbinado sugar, for sprinkling

For the frosting

  • 1 1/2 cups powdered sugar
  • 2 oz cream cheese, room temperature
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup toasted shredded coconut

Instructions

  1. Preheat oven to 400°F. Line a cookie sheet with parchment paper.
  2. In the bowl of a standing mixer fitted with the whisk attachment, mix together the flours, brown sugar, baking powder & soda, salt, and spices. Add in the cold butter and mix on medium speed until only small crumbs remain, about 1 minute.
  3. Toss in the grated carrot, coconut, walnuts/pecans, and raisins and mix until combined. Slowly add in the buttermilk and mix until the dough begins to come together. Remove bowl from mixer and, using your hand, roll the dough against the side of the bowl until it forms an even ball of dough.
  4. Turn dough onto a lightly floured surface and pat into an 8 inch circle (about 3/4 inch thick). Brush the dough with whole milk, then sprinkle with turbinado sugar. Cut into 8 equal wedges.
  5. Place dough onto parchment paper, keeping about 1 inch between each scone. Cook for 18 minutes, then allow to cool for 10 minutes before frosting.
  6. While your scones are cooling, make the frosting. Combine all ingredients in a standing mixer and beat on high speed for about 90 seconds. Frost scones with 1-2 tablespoons of frosting (you will have some left over) and top with shredded coconut!