Sourdough Carrot Cake Scones

5 from 4 votes

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 classic carrot cake.

Prep Time15

Cook Time15

Course: Breakfast

Cuisine: American

Servings: scones

Author: Emily Christensen

Equipment

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.

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