Carrot Cake Scones

These carrot cake scones are a fun and gently spiced twist on a classic cream tea favourite, blending the comforting flavours of traditional carrot cake with the buttery texture of a good scone.

They're quick to make, easy to serve, and perfect for springtime gatherings, Easter bakes, or just something a little different with your afternoon cuppa.

The dough is flavoured with mixed spice and orange zest, bringing a warm, fragrant lift that works beautifully with the natural sweetness of grated carrot and sultanas.

The texture is light and soft, with a gentle crunch on the outside.

As with any scone dough, a light touch is key—just enough mixing and shaping to bring everything together without overworking it.

Cutting the dough into wedges rather than rounds keeps things simple and avoids excess handling, while brushing with milk helps create that golden finish.

The result is a batch of rustic, slightly sweet scones with all the flavours of carrot cake in a fraction of the time

Once baked and cooled, a generous spoonful of cream cheese icing adds that classic carrot cake topping, turning them into more of a treat without making them overly sweet.

If you're serving them for a special occasion, a carrot-shaped cake topper is a lovely finishing touch, but not essential.

I picked mine up in the baking aisle of my local supermarket, but you can also get the exact same carrot decorations on Amazon.

These scones are best enjoyed fresh on the day they're baked, but they’ll keep well in an airtight container for a couple of days - just avoid icing them before you're ready to eat as iced scones will have to go in the fridge, which can make them a bit tough.

If you’d like to make them ahead, you can freeze the scones before adding the icing and simply thaw and decorate when you're ready to serve.

Serve these yummy carrot cake scones with tea, coffee, or even a spiced chai latte for a cosy flavour pairing.

They’re also lovely alongside a dollop of clotted cream and a drizzle of honey or maple syrup if you’re feeling indulgent.

I'm really pleased with how much like carrot cake these scones turn out every time.

They're perfect for brunch, a bake sale or just a weekend baking session.

Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!

Instructions

Make the scones

Preheat the oven to 200C/390F (180C/355F fan).

Dust your baking sheet with flour.

In a bowl, mix the flour, mixed spice, and baking powder.

Add the cold cubed butter.

Using the tips of your fingers, rub in the butter until you have an even crumb.

Slowly add the milk while mixing using a flat knife.

The mixture should start to clump together.

Add the sultanas, grated carrot, and orange zest.

Stir to distribute.

Tip the dough onto a floured surface and gather together, handling just enough to form into a disc about 18cm wide.

Use a knife or cake scraper to divide into 8 wedges.

Lift the scones into the lined baking sheet, spacing them well so that the heat can circulate.

Brush the tops with milk.

Place the tray in the centre of your preheated oven and bake for 25-28 minutes until the scones have puffed and turned golden.

Make the topping

Whisk the cream cheese and icing sugar together to create a thick icing.

Spoon evenly over the scones and top with one carrot-shaped cake decoration per scone, if you like.

Enjoy!

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

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