Carrot Cake Scones
Prep time
Cook time
Total time
Serves: 12 scones
  • 1 cup white whole wheat flour
  • 1 cup all purpose flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon cinnamon
  • ¼ teaspoon nutmeg
  • 4 tablespoons cold butter, cut into small cubes
  • ½ cup Greek Yogurt (I used nonfat)
  • ¼ cup milk (I used unsweetened Almond Breeze)
  • 1 egg
  • 2 large carrots, shredded
  • 1 teaspoon vanilla extract
Cream Cheese Glaze
  • ⅓ cup light cream cheese, softened
  • ΒΌ cup powdered sugar
  • 3 tablespoons of milk (I used unsweetened Almond Breeze)
  1. Make the dough: Preheat the oven 350 degrees. Combine the dry ingredients in a large bowl. Using a pastry blender or 2 butter knives, cut in the cold butter chunks until the mixture is crumbly. In another bowl, combine the wet ingredients. Pour the wet ingredients into the dry ingredients and stir until just combined.
  2. Shape the dough and bake: Place the dough on a floured surface. Knead a few times. Place the dough onto a large lined baking sheet or pizza stone and form it into a large flat circle about 10 inches wide and 1 inch high. Using a knife or pizza cutter, gently cut the dough into 12 equal slices, being careful to not cut all the way through. Bake for 23-25 minutes.
  3. Make the frosting: While scones are baking, prepare the cream cheese frosting. Add the cream cheese, powdered sugar, and milk to a blender or food processor. Blend until the mixture reaches a smooth consistency. Cut the round into 12 pieces. Drizzle the frosting over the scones.
Recipe by Destination Delish at