Carrot Cake Scones

If you love carrot cake, then these are the scones for you! Packed with warm spices, a buttery texture and topped with a lemon glaze, serve these impressive scones at your next special occasion or brunch. 

Storage Time: Up to 7 days in the refrigerator.

Yield: Makes 12

Carrot Cake Scones


  • 2 cups all-purpose flour
  • 1/3 cup packed light brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/2 cup salted butter, chilled and cubed
  • 1 cup buttermilk
  • 1/2 cup shredded carrot
  • 1/3 cup raisins
  • 2/3 cup icing sugar
  • 1 tbsp fresh lemon juice


  1. Preheat oven to 425°F.
  2. Combine flour, brown sugar, baking powder, baking soda, cinnamon, salt, ginger, nutmeg and cloves in a bowl. 
  3. Cut in butter with a pastry blender until mixture is crumbly.
  4. Add buttermilk, carrot and raisins and stir just until combined. Dough will be soft.
  5. Turn dough out onto a lightly floured surface. Knead dough gently 5 times.
  6. Roll out dough into a 7x9 inch rectangle. Using a knife, cut dough into 12 pieces.
  7. Place pieces on a parchment paper-lined rimmed baking sheet. Bake until golden brown, about 15 – 20 minutes. Let scones stand for 10 minutes on baking sheet.
  8. Remove from baking sheet and cool completely on a rack.
  9. To prepare glaze, combine icing sugar and lemon juice in a small bowl until smooth. Drizzle scones with glaze. Let stand 5 minutes before serving.
Nutritional analysis per scone:


220 calories, 8.6 g fat, 3.1 g protein, 33.5 g carbohydrate, 0.9 g fibre, 298 mg sodium