These carrot cake scones are made a little healthier with whole grains, less sugar and maple sweetened cream cheese frosting!
In preparation for Easter, I’ve been making carrot cake everything for the past month. Up first we have these carrot cake scones! I used my favorite scone base, which is the same one found in these chocolate orange scones. My attitude towards scones is why fix something when it’s not broken? Or even kind of perfect? I tried way too many scone bases before I came up with that one. I’m just super picky when it comes to my scones (and admittedly, almost everything else).
These carrot cake scones are softer than I like my scones to be, but they’re not nearly as soft as some of the cakey and muffin-like carrot cake scones out there. I’ve been doing a lot of experimenting with baking with carrots and it seems like no matter what you do, carrots just make things softer. The little devils!
I’ve made these scones a few times now and they’re definitely best served fresh from the oven. They’re okay later, but they get a little too hard.
Carrot cake without cream cheese somehow involved is just kind of pointless (right?! ;)) so I felt like I had to pipe a little cream cheese frosting on top.
Before I made these scones, I didn’t think it was possible to make cream cheese frosting without powdered sugar. But it is! I used just a little bit of maple syrup in this cream cheese frosting and it was awesome. The recipe, as written, probably wouldn’t work for a cake (it’s a bit firmer than traditional cream cheese frosting) but I’m going to work on that. I’m guessing a little milk is all that’s needed to thin it out!
You’ll have enough frosting to frost these scones more than I did in the pictures. You could probably even slather on a thin layer of frosting. I was just vain and wanted to make them pretty by piping on the frosting.
The scones themselves are dairy-free (you can use any milk you like in the scone base) but the cream cheese frosting obviously isn’t. You can use a dairy-free cream cheese for the frosting or just leave it out completely and sprinkle some unrefined sugar on top of the scones before baking. These aren’t very sweet at all so I highly recommend the additional sugar!
If you’re looking for carrot cake scones with the usual add-ins like walnuts and coconut, check out Rachel Cook’s recipe for carrot cakes scones! I’m pretty sure they’d be awesome with white whole wheat flour.