Celebrate spring with these cute carrot-shaped scones (that give a hat tip to the carrot cake flavor inside).



  • 1 ¼ cups all-purpose flour

  • 2 tablespoons packed brown sugar

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • ⅛ teaspoon baking soda

  • ⅛ teaspoon salt

  • ¼ cup butter

  • ¼ cup toasted pecans, chopped

  • ¼ cup sweetened flaked coconut

  • 1 egg

  • ¾ cup finely shredded carrots

  • ¼ cup milk

  • Butter Frosting


  • Preheat oven to 400°F. Grease a large baking sheet or line with parchment paper; set aside. In a medium bowl combine the flour, brown sugar, baking powder, cinnamon, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pecans and coconut. Make a well in the center of the flour mixture.

    Add egg to the well and lightly beat. Add carrots and milk. Using a fork, stir until moistened.

    Turn dough out onto a lightly floured surface. Knead dough gently 10 to 12 strokes until nearly smooth. Transfer to prepared baking sheet. With lightly floured hands, pat dough to an 8-inch circle. Using a floured knife, score circle into 16 wedges (do not separate). Bake about 12 minutes or until lightly browned. Remove and cool baking sheet for 10 minutes. Cut into wedges along score marks. Cool completely.

    To decorate, transfer orange Butter Frosting to a piping bag fitted with a star tip. Starting at the narrow end of each wedge, pipe frosting over wedge, leaving about 1 inch at the wide end of each wedge. Place green Butter Frosting in a piping bag fitted with a star tip and pipe at the top of each wedge to resemble a carrot.

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Butter Frosting:

In a large bowl beat 1/3 cup butter, softened, 2 ounces cream cheese, softened, and 1/8 teaspoon salt with a mixer on medium for 30 seconds. Gradually add 2 cups powdered sugar until combined. Beat in 2 tablespoon milk and 1/2 teaspoon vanilla until smooth. Remove 1/2 cup frosting; tint green with food coloring. Tint remaining frosting orange with food coloring. Makes about 1 1/2 cups total frosting.

Nutrition Facts

164 calories, 8 g fat (5 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 29 mg cholesterol, 133 mg sodium, 21 g carbohydrates, 1 g fiber, 13 g sugar, 2 g protein.