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+ servings
scones on a plate

Carrot Cake Scones

Course Breakfast
Cuisine American
Keyword Breakfast
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 6 scones


Carrot Cake Scones

  • 2 cups all-purpose flour
  • ½ cup brown sugar
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • ½ tsp nutmeg
  • 1 ½ tbsp Barlean's Energy Mix
  • ¾ cup chopped carrots
  • 1 cup heavy cream, plus a few tablespoons to brush on top
  • 6 tbsp cold unsalted butter, cut into pieces

Cream Cheese Frosting

  • 3 oz cream cheese, softened
  • 1 tsp vanilla
  • ½ cup powdered sugar
  • 2 tbsp heavy cream


Carrot Cake Scones

  • Preheat oven to 400°F.  Place parchment paper or a sliptmat on a baking sheet, and set aside. 
  • To a large food processor, add flour, sugar, baking powder, energy mix, cinnamon, and nutmeg. Pulse a few times to mix. Add carrots and pulse till carrots are finely chopped. Add the cream and pulse till just blended. 
  • Add the butter to the food processor and pulse a few times so butter is well incorporated, but still in small pieces. 
  • Lightly flour your workspace and remove dough from food processor. Kneed a few times and form dough into an 8-inch disk. 
  • Cut the scones into 6 equal pieces. Brush the tops with heavy cream.  Bake for 16-17 minutes.  Remove from oven and transfer to a cooling rack while icing is prepared. 

Cream Cheese Icing

    Place cream cheese in a medium bowl and mix in the vanilla with a hand mixer.

    • Add the powdered sugar and whip till smooth. Mix in the heavy cream. Pipe or spread the cream cheese frosting on the scones, and serve.