I suck at baking, I’ll admit it.
When I cook, I can tweak recipes to my liking. I can add in my favorite spices or substitute ingredients that I already have in my kitchen. And when I’m developing my own recipes to share with you guys, I play with the ingredients along the way to get the perfect balance of flavors.
But baking is different. It’s a science. You can’t just throw in extra butter or sugar when your dough seems a little off. Everything from the humidity in the air to how you mix your dough can effect the success of a recipe. There’s so much I don’t know, and that’s why I’ve had more than my fair share of failed baking experiments.
So when the idea for Carrot Cake Scones popped into my mind, I knew I needed some help. Thank you King Arthur Flour for saving the day once again!
This was my first time ever making scones, and this Scone Baking Guide from King Arthur Flour was exactly what I needed to walk me through it.
Baking scones is an art, but it doesn’t have to be complicated. The complete guide from King Arthur Flour gives tons of tips on how to get the perfect texture, and gives step by step photos for those of us who need a visual. You’ll also find a link to their Basic Scone Recipe, which is what I used for the base of these Carrot Cake Scones.
From there, I threw in a few carrot cake inspired ingredients & created a simple luscious icing to drizzle on top.
Fresh carrots and a burst of pineapple. Fragrant cinnamon and nutmeg. And two of my favorite things – pecans and cream cheese. I could not be more stoked about how these turned out!
A few things to note:
It’s important to grate your own carrots. No store-bought matchstick carrots!
Draining the pineapple really well with cheesecloth will keep your scones from getting soggy or too moist. Don’t skip this step or you’ll have a really sticky dough.
Clean any extra flour off the parchment paper before you bake these, or it will burn. Its not the end of the world, but it smells pretty bad. I also like to use a small mesh strainer when sprinkling the flour on the parchment paper. Otherwise you may have a thick layer of flour on the bottom of the scones that can burn during baking.
I love a warm scone. These are also great at room temperature, but serving them hot makes the cinnamon taste like a warm hug.
Lastly, I did make my dough a little differently than the crew over at King Arthur Flour. Instead of cutting the butter in by hand, I used my Ninja Food Processor. It’s my favorite way to make pie crusts & baked goods with way less work! That being said, I’ll include all the ingredients and instructions in my recipe below. But don’t forget to check out the Scone Baking Guide over at KAF for all the helpful tips! Happy baking, babes!
Carrot Cake Scones Recipe
- 2.75 cups King Arthur All Purpose Flour*
- 1/3 cup organic cane sugar
- 3/4 tsp sea salt
- 1 tbsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup cold butter
- 1 cup grated organic carrot**
- 1/2 cup crushed pineapple***
- 1/2 cup chopped pecans
- 2 large eggs
- 2 tsp pure vanilla extract
- 1/2 cup organic milk
- additional milk for brushing
- 4 oz softened cream cheese
- 1/2 cup powdered sugar
- 6 tbsp pineapple juice
Grate your carrots and set aside. Using cheesecloth, drain the crushed pineapple well, squeezing until all liquid has been removed.*** Reserve the pineapple juice for the icing! Set aside.
In a food processor, combine the flour, sugar, salt, baking powder, cinnamon and nutmeg. I put on the lid and shake it around to mix the ingredients evenly! Cut the cold butter into small cubes and add to the mixture. Pulse a few times until the butter is in small pieces throughout the mixture.
Dump the mixture into a large bowl and fold in the grated carrots, drained pineapple, and chopped pecans. In a separate bowl, whisk together the eggs, vanilla, and milk. Add the wet ingredients to the dry and gentle mix together.
Line two baking sheets with parchment paper. Sprinkle lightly with flour. Split your dough into two balls. Form each ball into a circle, about 3/4 of an inch thick. Brush each circle lightly with milk. Run a knife under cold water and cut each circle into 6 even pieces. Separate them slightly on the baking sheet. Freeze uncovered for 30 minutes before baking.
Heat your oven to 425 degrees. Once heated, remove the baking sheets from the freezer and place the scones directly in the oven. Bake for 20 minutes, or until lightly golden and baked through.
Using an electric mixer, beat together the softened cream cheese and powdered sugar. Slowly beat in the pineapple juice, one tablespoon at a time. If needed, add more powdered sugar to your desired sweetness or thickness. Drizzle each warm scone with a generous helping of icing!
Thank you King Arthur Flour for your wonderful Scone Baking Guide!
The time shown for preparation and cooking does not include the 30 minutes freezing time in between.
*For gluten-free scones, use the King Arthur Gluten-free Measure for Measure Flour!
**For 1 cup of grated carrot, you need about 2-3 large carrots.
***You want 1/2 a cup of crushed pineapple, measured AFTER draining. So you'll begin with about 3/4 cup of undrained crushed pineapple. Reserve the juice from the can to use in the icing!
Thanks for reading! Don’t forget to tag us @ahintofgarlic on Instagram and Facebook if you try out my Carrot Cake Scones! I love seeing your beautiful creations.