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5.0 from 3 votes

Carrot Cake Scones

These Carrot Cake Scones have just the right amount of crumble, carrot and walnut thanks to vegan butter and dairy-free milk. A quick, easy, healthy breakfast recipe best served for breakfast or brunch on Easter and Mother's Day!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 8 scones
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups whole wheat pastry flour or whole wheat white flour
  • 1/4 cup coconut sugar or dry sweetener of choice
  • 2 1/2 teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup frozen plant based butter cut into cubes (see notes)
  • 1 teaspoon vanilla extract
  • 3/4 cup dairy free milk cashew
  • 1/2 cup Finely shredded carrots use small side of box grater
  • ½ cup finely crushed walnuts plus more for topping
glaze
  • 4 tablespoons vegan cream cheese softened
  • 1/3 cup confectioners sugar
  • 1 TBSP dairy-free milk or cream

Instructions

    Cup of Yum
  1. Preheat oven to 400ºF and line large baking with parchment paper.
  2. In the bowl of your food processor, combine flour, sugar, baking powder, salt and spices.
  3. Pulse in butter, vanilla extract and slowly add in milk, until almost combined, then remove S-blade and fold in carrots and crushed walnuts. Batter should be thick and somewhat sticky. If too wet, add more flour.
  4. On a flat floured surface, shape dough into 8” disc, cutting into 8 triangles. Gently pull apart and place on lined baking sheet. 
  5. Bake for 12-15 minutes, until edges are golden.
  6. While the scones are finishing baking, make the glaze by stirring the softened cream cheese until smooth, then add in confectioners sugar and milk, whisking until smooth and creamy. 
  7. Serve the carrot cake scones with the cream cheese glaze, your favorite warm cup of tea or coffee and enjoy this delicious treat.

Notes

  • FLOUR - May sub half whole wheat flour and half unbleached all-purpose, or use whole wheat pastry flour. You should also be fine to sub with a 1:1 gluten-free baking flour like Bob’s Red Mill.
  • COCONUT OIL - Can use frozen coconut oil, best to cut in with food processor. To freeze coconut oil, scoop and measure out softened coconut oil by the tablespoon, into a parchment paper lined bowl or plate. Freeze for about 1 hour.
  • BUTTER VS. COCONUT OIL - Sub with butter if not vegan. If using grated butter, no food processor needed and you can mix ingredients by hand. If using frozen cubed butter, you can also use a pastry dough blender to cut butter into flour.
  • blender
  • STORAGE - Scones are best enjoyed same day, but will stay fresh in airtight container up to 3 days. You can also individually double wrap un-glazed scones with plastic wrap and store in freezer up to 1 month. Thaw at room temperature or in microwave for 30 seconds-1 minute.