Brown Butter Carrot Scones Recipe

Carrot cake-flavored, flaky scones! Grated carrot, spices, and lots of browned butter make these scones delicious. Cream cheese glaze enhances carrot cake flavor.

Carrot Scone – 180 g or 1 ½ sticks butter – 300 g or 2 ½ cups all purpose flour – 2 teaspoons baking powder – ¾ tsp fine sea salt – 50 g or ¼ cup brown sugar – 1 tsp vanilla – 1 tsp cinnamon – ½ tsp ground ginger – 170 g shredded carrot about 4 thin ones, about 1 cup – 1 large egg – 120 g or ½ cup heavy cream – ⅓ cup chopped pistachios pecans or walnut – up to 2/3 cup coconut chips optional Cream cheese glaze – 120 g or 1 cup powdered sugar preferably made with tapioca starch – 3 tablespoons spreadable cream cheese whipped or regular – 2-3 tablespoons heavy cream – 1 tsp pure vanilla extract




Warm butter medium-low. Frequent stirring melts butter. Cook until butter has dark brown bottom bits (not black!). Freeze in a heatproof bowl after quieting. Put in fridge until dough time.

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STEP  1 .

Reserve grated carrots. Mix flour, baking powder, salt, brown sugar, and spices in a large bowl. Place egg, heavy cream, and vanilla in another bowl.  

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If solid, slice browned butter. Add butter to dry ingredients and cut into kidney-black bean-sized pieces with a pastry cutter. Hand-mix nuts and carrots.

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Stir egg mixture into dough with rubber spatula. Refold and squeeze dough into a shapeless ball. Flour countertop and pat dough into a 13x10-inch rectangle .

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Pat again after folding. In the center, a bench scraper cuts it in half, then each smaller rectangle in half again. 4 nearly squares. Diagonal cuts yield 8 triangles. 

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Toast parchment-lined scones. Wait 10 minutes to freeze. Freeze them overnight in an airtight container. 

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Start oven at 400F. Heavy cream or milk and granulated sugar scone tops are crunchy. Scones should be golden-edged after 20 minutes. 

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 Mix glaze after scones cool. For thick glazes, use heavy cream; for thin, powdered sugar. Scone topping with chopped nuts is optional.

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See Also

Blueberry Cupcakes Recipe