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triangle carrot cake scone on a plate topped with cream cheese glaze, ground cinnamon, and grated carrots.

Vegan Carrot Cake Scones

These flaky & soft Vegan Carrot Cake Scones are topped with the most incredible maple cream cheese glaze for the perfect breakfast treat!
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Course: Breakfast, Breakfast + Brunch, Dessert, Vegan Desserts
Cuisine: American
Prep Time: 20 minutes
Cook Time: 18 minutes
Chill time (in freezer): 15 minutes
Total Time: 53 minutes
Servings: 8 scones
Author: Megan Horowitch

Ingredients 
US Customary - Metric

Carrot Cake Scones:

  • ¾ cup grated carrots about 1 large or 2 medium carrots peeled & grated
  • 2 ¼ cups all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup white cane sugar
  • 2 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • ½ cup vegan butter
  • ½ cup oat milk
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 2 Tablespoons sparking sugar optional- as a topping

Maple Cream Cheese Icing

  • 2 Tablespoons vegan cream cheese
  • 2 Tablespoons maple syrup
  • 1-2 teaspoons oat milk

Instructions

Make the carrot cake scone dough:

  • Start by peeling the carrots to remove the tough outer layer and then finely grating them until you have ¾ cups. Set aside.
  • Add the dry ingredients to a large mixing bowl, including the flour, brown sugar, cane sugar, baking powder, cinnamon, nutmeg, and salt. Whisk together until well mixed.
  • Cut the cold vegan butter into chunks. Then, add it to the bowl of dry ingredients and use a pastry cutter to "cut" the butter into the dough until you have a crumbly mixture. You can also use a fork to do this step, though it will take longer.
  • Next, add in the oat milk, grated carrots, and vanilla. Use the pastry cutter or your hands to combine into a shaggy dough. The shaggy dough will be somewhat flaky and crumbly, yet still stick together when pressed.

Shape & bake the scones:

  • Line a baking sheet with parchment paper or lightly grease a baking sheet. Then, turn the dough out onto the baking sheet. 
  • Next, form the dough into a large circle that is about 2 inches in height. It's okay if it's not a perfect circle!
  • Place the tray of scone dough in the freezer for about 15 minutes before slicing. While the tray is in the freezer, preheat your oven to 400F.
  • Once the oven is preheated, remove the scones from the freezer and generously sprinkle the 2 Tablespoons of (optional) sparkling/turbinado sugar on top.
  • Add the scones to the oven and bake for 18-20 minutes until cooked through. (*Please note if your scones are not as tall or thick as mine they will cook faster, so make sure to check at the 18 minute mark*)
  • Remove the scones from the oven and transfer to a wire rack to cool. 

Maple the maple glaze & add to scones:

  • Once the scones have cooled, make the maple glaze. Whisk together the vegan cream cheese, maple syrup, and a dash of oat milk until you have a smooth but thick glaze.
  • Use a spoon to drizzle the glaze on top of the scones. You can also add extra ground cinnamon or grated carrots as a topping at this time. Then, serve & enjoy!

Notes

  • Please see the blog post for more recipe tips & substitution ideas.
  • Baked carrot cake scones can be stored in a closed container at room temperature for 2-3 days, in the fridge for 3-4 days, or in the freezer for up to one month. Just defrost for 1 hour before enjoying!

Nutrition

Serving: 1scone with maple glaze | Calories: 327kcal | Carbohydrates: 50g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 398mg | Potassium: 109mg | Fiber: 2g | Sugar: 21g | Vitamin A: 2038IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!