Carrot Cake Scones {with Cream Cheese Icing}

Flaky, buttery scones that taste just like spiced carrot cake! These tasty scones are finished off with an addicting cream cheese glaze for the perfect morning treat. {Gluten-free}

Happy Friday! This post was meant to go up yesterday, but my frazzled brain had me sidetracked and I forgot. Whoops!

The wedding countdown just got real. 7 DAYS. 7 DAYS people!

Can we also take a moment to talk about how it’s May and the weather is, well, quite awful. I haven’t seen the sun in over a week. I spent Cinco de Mayo shivering while trying to enjoy my mojito and taquitos. And now today it’s raining.

I need sunlight! Not only for my sanity, but for this blog. I have a few recipes where the photos turned out horrible because I couldn’t get decent lighting. I’m not talking just cloudy – it’s been straight up dark every day this week.

Although I’m not thrilled with these photos, they were the most acceptable. And I love these scones, so I couldn’t keep them from you!

I’ve had these carrot cake scones on my “must make” list for a while now. Since spring is ~~here~~ trying to get here, there’s no better way to celebrate than with a perfectly sweet and flaky carrot cake scone.

The best part about carrot cake, in my opinion, is the cream cheese icing. Cream cheese icing is the bomb. I could eat it with a spoon, and have on many occasions. ?

Scones are typically not a super sweet baked good, so a glaze compliments them perfectly. Cream cheese glaze = my new favorite glaze. I want it on every scone from now on. That’s how much I love it.

You will never know these scones are gluten-free, by the way! They are so soft and flaky, just like typical scones. But, if you aren’t gluten-free you can easily adapt this recipe to make them with traditional all-purpose flour. All you have to do is use AP flour in place of the gluten-free flour (by weight!) and omit the xanthan gum and milk powder.

Easy and delicious!

The cream cheese glaze is really easy, too. It’s a few simple ingredients, mixed until smooth and you’re ready to go! I like to dunk the scones right into the glaze, but if you don’t want a lot of glaze you can drizzle it over top instead.

These are my new favorite breakfast when I want to indulge. They go great with a cup of tea or coffee and will bring a little sunshine to your day!

Have a great weekend! ?

Carrot Cake Scones {with Cream Cheese Glaze}

2016-05-06 08:27:49

Serves 8

Flaky, buttery scones that taste just like spiced carrot cake! These tasty scones are finished off with an addicting cream cheese glaze for the perfect morning treat.

Save Recipe

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

For the Scones

280 Grams Gluten-Free All Purpose Flour Blend, I used Cup4Cup
1 Teaspoon Xanthan Gum, omit if your blend contains it
¼ Cup Brown Sugar
2 Tablespoons Granulated Sugar
1 Tablespoon Dry Milk Powder
2 Teaspoons Baking Powder
1 Teaspoon Salt
1 Teaspoon Ground Cinnamon
¼ Teaspoon Ground Allspice
¼ Teaspoon Freshly Ground Nutmeg
1 Stick Unsalted Butter, cut into small cubes and kept cold
1 Cup Grated Carrots
1 Egg, lightly beaten
1 Teaspoon Vanilla Extract
¼ Cup Heavy Cream, plus more for brushing

For the Glaze

2 oz. Cream Cheese, at room temperature
2 Tablespoons Powdered Sugar
½ Teaspoon Vanilla Extract
3 Tablespoons Whole Milk
¼ Cup Roughly Chopped Walnuts, for topping (optional)

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, xanthan gum (if using), brown sugar, granulated sugar, dry milk powder, baking powder, salt, cinnamon, allspice, and nutmeg. Turn the mixer to low to combine all the ingredients.
Add in the butter and allow the mixer to run on low speed until the butter breaks up into the flour mixture. The mixture will resemble course crumbs.
Add in the carrots, egg, vanilla, and heavy cream. Once the dough comes together, turn the mixer off and dump it onto a parchment lined baking sheet.
Using floured hands, shape the dough into a circle and then pat (or roll) it until it’s about an inch thick.
Cut the disk into 8 triangles and separate them on the baking sheet so they are an inch or two apart. Refrigerate the scones for 20 minutes.
Preheat the oven to 425º.
Remove the scones from the refrigerator and brush them evenly with heavy cream. Place them into the hot oven and bake until golden brown, about 20-25 minutes.
Transfer the scones to a wire rack to cool completely.

Make the Glaze

In a medium bowl, combine the cream cheese, powdered sugar, and vanilla with a hand mixer. Add in the milk, one tablespoon at a time until you have a smooth glaze.
Dip the scones into the glaze to coat the top. Sprinkle with walnuts, if desired. Enjoy immediately, or refrigerate (the glaze will harden up) for up to 3 days.

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