Carrot Cake Scone with Maple Pecan Glaze

Carrot Cake Scone with Maple Pecan Glaze

Author Becky's Mindful Kitchen


  • 4 cups flour
  • 1/2 cup sugar I prefer sucanat as it is less refined than white or brown sugar. Another great option is dried maple syrup which works as a dried sugar for baking- available through Frontier Co op online
  • 1/3 cup maple syrup or honey
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • pinch of nutmeg
  • pinch of cloves
  • 1/2 cup chopped walnuts
  • 1 cup shredded carrots
  • 1 1/8 cup buttermilk or 1/2 cup sour cream and 1/2 cup milk
  • 2 eggs beaten
  • 1 stick butter cold and chopped into small pieces

Maple Pecan Glaze: Combine together

  • 1 cup powdered sugar
  • 1/2 cup chopped pecans
  • 2 T maple syrup
  • 1 tsp maple extract optional
  • 1/2 T whole milk or cream


  • Preheat oven to 375
  • Combine dry ingredients and work in chopped butter until completely combined in. In a separate bowl combine wet ingredients. Mix wet into dry. Form into scones ( round or triangular) and bake for 15-20 minutes until done- baking times vary on size of scone and oven temp. Let cool completely before pouring on glaze. Enjoy!
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