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Carrot Cake Scones

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“In 'A Passion for Baking' by Marcy Goldman”
1hr 20mins
12 large scones

Ingredients Nutrition


  1. Preheat oven to 400°; stack two baking sheets together and line the top sheet with parchment paper.
  2. Arrange oven rack to upper third position.
  3. In a food processor, add flour, sugar, salt, baking powder, baking soda, cinnamon, orange zest, and walnuts; blend briefly.
  4. Add in butter and pulse to make a coarse, grainy mixture; turn out into a large bowl.
  5. Make a well in center and stir in buttermilk, egg, and vanilla.
  6. Stir with a fork to make a soft batter, then fold in the carrots and raisins; let rest 5 minutes.
  7. Pat or press out dough to 3/4-inch thickness on a floured work surface.
  8. Cut into 3-inch rounds; place on prepared baking sheets; bake until lightly browned, 15-20 minutes.
  9. Cool scones on a wire rack.
  10. Meanwhile, make glaze--place cream cheese, powdered, sugar, lemon juice, and vanilla in clean food processor; process to make a smooth glaze.
  11. When scones are completely cooled, spread generously with cream cheese glaze.
  12. Top with toasted coconut, carrot shreds, orange zest, and cinnamon.

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