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These Sourdough Carrot Cake Scones are filled with carrots, pecans, raisins, and warm spices in every bite. Finished with tangy cream cheese frosting, they’re a breakfast-ready take on sourdough carrot cake.
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This easy, beginner-friendly recipe is ready in 30 minutes and makes the perfect sweet breakfast or dessert for Easter and spring celebrations. These Sourdough Carrot Cake Scones are soft, tender and buttery, and are not your typical dry scones. If you love these flavors, don’t miss my Carrot Cake Sourdough Bread, Sourdough Carrot Bundt Cake, and Sourdough Carrot Cake Cinnamon Rolls.
Why you will love this recipe
- Soft, flaky texture – These Sourdough Carrot Cake Scones are soft with a tender, cake-like crumb that melts in your mouth, just like my Blueberry Coffee Cake Sourdough Scones.
- Ready in 30 minutes – Just like my cheesy garlic sourdough scones, this recipe is quick and easy to make and comes together in under 30 minutes, making it a perfect Easter sourdough recipe for busy mornings.
- Made with sourdough discard – The discard adds flavor and moisture to the scones that give them a subtle tang and an irresistible taste. If you have lots of discard, try my Sourdough Chocolate Chip Cookies too.
Important Ingredients and Substitutions
- Shredded carrots – Either pre-shredded or freshly shredded carrots will work great.
- Pecans – Give the pecans a rough chop so you get a small piece in every bite. You can also use walnuts if you prefer or omit the nuts altogether.
- Raisins – Raisins add a subtle sweetness to the scones that is so delicious. If you love raisins, don’t miss my Sourdough Cinnamon Raisin Bread.
- Sourdough discard – Use cold sourdough discard straight from the fridge to help prevent the butter from melting and causing the scones to spread while baking. You can also use active sourdough starter if you do not have discard.
- Cold butter – The trick is to use very cold butter. That is what gives these scones the perfect soft and tender texture. I recommend placing a stick of butter in the freezer for 20-30 minutes before making this recipe. Then, you will grate the butter using a cheese grater, this cheese grater is my favorite.
See all the ingredients and amounts in the recipe card.
Instructions to make Sourdough Carrot Cake Scones
Step 1 – Shred the butter
If you don’t have any butter in the freezer I recommend placing a stick of butter in the freezer for 20-30 minutes before making this recipe. Shred the frozen butter using a cheese grater.
Step 2 – Dry Ingredients
In a large bowl, combine the dry ingredients. Then add the shredded butter and toss it into the flour mixture.
Step 3 – Add mix-ins
Add in the shredded carrots, pecans, and raisins to the flour mixture and toss to combine.
Step 4 – Add wet ingredients
In a separate bowl, mix the sourdough discard, large egg, and milk.
Pour the wet ingredients into the dry ingredients and mix with a fork or Danish dough whisk until the dough begins to come together.
Step 5 – Shape
Dump the scone dough onto a lightly floured surface and gently press it together until the flour is incorporated and the dough forms. At first it will seem like too much flour but it will come together. Shape the dough into an 8-inch circle.
Step 6 – Cut
Cut the dough into 8 pieces using a bench scraper or a sharp knife.
Step 7 – Add to sheet pan
Place them on a baking sheet lined with parchment paper or silicone reusable baking mats.
Step 8 – Bake
Bake in a preheated 425°F oven for 14-15 minutes or until they are lightly golden brown on the edges and top. Don’t over bake or they will get dry. Remove from the oven and transfer to a wire rack.
Step 9 – Make frosting
In a bowl, mix the softened cream cheese, powdered sugar and milk with a whisk until smooth.
Step 10 – Drizzle frosting
Drizzle the frosting over the scones and enjoy.
Recipe Tips
- Use cold ingredients. Just like with my sourdough cheddar biscuits, you will need to use cold discard and frozen butter. The colder the ingredients, the better. I recommend placing a stick of butter in the freezer for 20-30 minutes before making this recipe. If your discard is at room temperature and/or butter is not frozen, place the scones in the fridge for at least 30 minutes or more to chill before baking, or the scones will spread.
- Don’t over knead the dough. It will be flaky when mixing. Over kneading will turn a tender scone tough due to the gluten development.
Storage Instructions
To store the Sourdough Carrot Cake Scones, add them to an airtight container or wrap in plastic wrap. You can keep them on the counter at room temperature for 2-3 days without icing or in the fridge for up to a week. You can reheat them in a 300°F oven until they are warmed through or in the microwave for 15 seconds.
If you would like to freeze, wrap the leftovers in plastic or store them in an airtight container and freeze them for up to 3 months. To thaw, you can leave them on the counter or add them to a 300°F oven or microwave until warmed through.
You can also freeze unbaked scones. Once the scones are cut wrap them in plastic wrap and place in a freezer-safe ziplock bag. Freeze for up to 3 months. Bake directly from the freezer but add on a couple minutes to the bake time to accommodate for being frozen.
Recipe FAQ
The scones will spread if the ingredients in the scones are not cold enough. That is why it is important to use cold butter and discard and be sure to not skip the step of freezing your butter. If the dough is getting warm or sticky when working with it wrap the dough in plastic wrap and place in the fridge for at least 30 minutes before baking.
Yes! Like my Strawberry Lemon Sourdough Scones, these are a great make-ahead option. Once the dough is shaped into the circle, wrap it in plastic wrap and place it in the fridge for up to 3 days. When you are ready to bake, cut the dough into wedges and place on your baking sheet and bake.
You can also freeze unbaked scones. Once the scones are cut wrap them in plastic wrap and place in a freezer-safe ziplock bag. Freeze for up to 3 months. Bake directly from the freezer but add on a couple minutes to the bake time to accommodate for being frozen.
Yes, you can use either sourdough discard or sourdough starter for this scone recipe although using cold starter is best.
More sourdough scones
Sourdough Breakfast Recipes
Strawberry Lemon Sourdough Scones
Sourdough Discard Recipes
Cranberry Orange Sourdough Scones
Sourdough Breakfast Recipes
Sourdough White Chocolate Almond Scones
Fall Sourdough Recipes
Sourdough Pumpkin Scones with Brown Butter Icing
Tried this Sourdough Carrot Cake Scones or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Sourdough Carrot Cake Scones
Ingredients
- 280 grams all-purpose flour, 2 cups
- 75 grams brown sugar, ⅓ cup
- 5 grams baking powder, 1 teaspoon
- 5 grams baking soda, 1 teaspoon
- 5 grams salt, 1 teaspoon
- ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 75 grams raisins, ½ cup
- 60 grams pecans, chopped, ½ cup
- 75 grams grated carrots, 1 cup
- 113 grams unsalted butter, frozen and grated, ½ cup
- 120 grams sourdough discard, cold, ½ cup
- 1 large egg, 50 grams
- 60 grams milk, 4 Tablespoons
Cream Cheese Frosting:
- 120 grams powdered sugar, 1 cup
- 30 grams milk, 2 Tablespoons
- 57 grams cream cheese, softened, 2 ounces
Instructions
- Place butter in the freezer and let freeze for at least 15 minutes.
- Preheat the oven to 425℉.
- Mix dry ingredients: In a large mixing bowl, combine the dry ingredients. 280 grams all-purpose flour, 75 grams brown sugar, 5 grams baking powder, 5 grams baking soda, 5 grams salt, ½ teaspoon ground ginger, 1 teaspoon ground cinnamon
- Add butter: Shred the frozen butter and toss in the flour mixture. 113 grams unsalted butter
- Add mix-ins: Add in the shredded carrots, pecans, and raisins to the flour mixture and toss to combine.75 grams raisins, 60 grams pecans, chopped, 75 grams grated carrots
- Mix wet ingredients: In a separate bowl, mix the wet ingredients.120 grams sourdough discard, 1 large egg, 60 grams milk
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and mix with a fork or danish dough whisk until the dough begins to come together.
- Knead dough: Dump the scone dough onto the counter and gently press it together until the flour is incorporated and the dough forms. At first it will seem like too much flour but it will come together. If it's not add a teaspoon of milk at time until it comes together.
- Shape: Shape the dough into a circle, about 8 inches in diameter. If the dough is really sticky add a little extra flour.
- Cut: Cut the dough into 8 pieces using a bench scraper or knife. Place them on a baking sheet lined with parchment paper or silicone mats.
- Bake: Bake at 425℉ for 13-15 minutes or until they are lightly golden brown on the edges. Don’t over bake or they will get dry.
- Most frosting: In a bowl, mix the frosting ingredients together with a whisk until smooth.120 grams powdered sugar, 30 grams milk, 57 grams cream cheese, softened
- Drizzle frosting: While the scones are still warm, drizzle the frosting on top of the scones and enjoy.
Notes
- Use cold ingredients. Cold discard and frozen butter. The colder the ingredients, the better. If the ingredients are not cold, wrap the scones in plastic wrap and place the scones in the fridge for 30 minutes or more before baking to prevent spreading.
- Don’t over knead the dough. It will be flaky when mixing. Overkneading will turn a tender scone tough due to the gluten development.
- If mixture seems too dry when kneading slowly add a little bit of extra milk (a teaspoon at a time) until dough comes together.
- To store the sourdough carrot cake scones, add them to an airtight container or wrap in plastic wrap. Keep them on the counter at room temperature for 2-3 days or in the fridge for up to a week. You can reheat them in a 300-degree oven until they are warmed through or in the microwave. You can also freeze for up to 3 months although I recommend freezing without the icing if possible.
- Make ahead instructions. Once the dough is shaped into the circle, wrap it in plastic wrap and place it in the fridge for up to 3 days. Or cut the scones and then place in the freezer for up to 3 months. Bake directly from the freezer and simply add a couple extra minutes to the bake time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Any way to make these without discard? Would I need to add anything if I’m not using discard?
You will want to increase the milk in the recipe. I would recommend 1/2 cup milk.
Made these sourdough carrot cake scones for my family, and they are absolutely delicious! A carrot cake in a scone! 🤩
Thanks so much!
first time making scones. this is a great recipe, easy to follow. our family enjoyed them. thank you
Made these today with a friend of mine. I did leave out the raisins for personal preference, and I didn’t have cream cheese on hand for the icing, so I added cream cheese chips to the dough instead. These turned out so perfect and delicious. Not dry at all, and so so good. Will definitely make these again.
So happy to hear that! Thanks for sharing.
These sourdough carrot cake scones are so delicious! They are so quick and easy and will be perfect for Easter brunch.