Soft & buttery Chocolate Chip Carrot Cake Scones that are 100% vegan and simple and easy to make.
These chocolate chip carrot cake scones are fluffy, buttery, and oh so soft. Studded with gooey chunks of chocolate chips and carrots. The perfect addition to your spring or summer brunch.
You can never go wrong with an extra buttery and fluffy scone…especially when it has dark chocolate.
If you’re a fan of carrot cake, I can assure you you’ll be a huge fan of these carrot cake scones. They are studded with dark chocolate and filled with carrots and flavors of cinnamon and nutmeg
How to make Chocolate Chip Carrot Cake Scones:
- In a large mixing bowl, add sugar and lemon zest. Use your fingers to massage the zest into sugar until fully incorporated.
- Whisk in flour, baking powder, spices, and salt. Cut in grated or cubed cold butter with a pastry cutter or fingers until fully incorporated and no large chunks remain. Drizzle over cold non-dairy milk and vanilla. Use a wooden spoon or spatula to combine until dough starts to come together. Use your hands once it becomes too thick to stir with utensil. Form dough into an 8″ disc and tightly wrap in plastic wrap. Be careful not to overknead dough or scones will be dense. Refrigerate for at least 30 minutes.
- Preheat oven to 400℉. Line a baking sheet with parchment paper. Unwrap dough and cut into 8 wedges. Arrange wedges on baking sheet. Brush tops with vegan egg wash (non-dairy milk whisked with maple syrup). Sprinkle over raw sugar.
- Bake scones for 20-24 minutes until tops are golden brown. While scones are baking, prepare the icing. Whisk together cream cheese, vegan butter, and vanilla until combined. Mix in powdered sugar until a creamy and pourable icing forms. Drizzle scones with icing and enjoy!
Why you’ll love these Chocolate Chip Carrot Cake Scones:
- Soft & buttery
- Perfectly sweetened
- Studded with dark chocolate and filled with flavors of carrot, cinnamon, and nutmeg
- Simple & easy to make
- Egg and dairy-free
If you’re looking for more delicious vegan scone recipes, you’ll also love these Orange Blueberry Scones, these Chocolate Chip Carrot Cake Scones, and these Earl Grey & Cardamom Scones.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Soft & buttery Chocolate Chip Carrot Cake Scones that are 100% vegan and simple and easy to make.
- ½ cup (90g) granulated sugar
- Zest from ½ medium lemon
- 2 ½ cups (351g) all-purpose flour
- 2 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 cup (92g) shredded carrot
- 1 cup (82g) dark chocolate chips or chunks
- ½ cup cold vegan butter, grated or cubed
- ½ cup + 3 tbsp (~5.15 fl oz) cold unsweetened, non-dairy milk
- 1 tsp vanilla extract
- "Egg" wash: ¼ cup non-dairy milk + 1 tsp maple syrup. For non-vegan version, use 1 egg + 1 tsp water.
- Raw turbinado sugar
- 2 tbsp room temperature vegan cream cheese
- 1 tbsp unsweetened, non-dairy milk
- 1 tsp vanilla extract
- 1 ½ cups powdered sugar
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In a large mixing bowl, add sugar and lemon zest. Use your fingers to massage the zest into sugar until fully incorporated.
-
Whisk in flour, baking powder, spices, and salt. Cut in grated or cubed cold butter with a pastry cutter or fingers until fully incorporated and no large chunks remain. Drizzle over cold non-dairy milk and vanilla. Use a wooden spoon or spatula to combine until dough starts to come together. Use your hands once it becomes too thick to stir with utensil. Form dough into an 8" disc and tightly wrap in plastic wrap. Be careful not to overknead dough or scones will be dense. Refrigerate for at least 30 minutes.
-
Preheat oven to 400℉. Line a baking sheet with parchment paper. Unwrap dough and cut into 8 wedges. Arrange wedges on baking sheet. Brush tops with vegan egg wash (non-dairy milk whisked with maple syrup). Sprinkle over raw sugar.
-
Bake scones for 20-24 minutes until tops are golden brown. While scones are baking, prepare the icing. Whisk together cream cheese, vegan butter, and vanilla until combined. Mix in powdered sugar until a creamy and pourable icing forms. Drizzle scones with icing and enjoy!
Wow, these look incredible! Thank you so much for sharing the recipe.
Author
Thank you Tori!