Can you believe there are only a few days until Easter?! Even though Easter is late this year, amidst everything else we had going on I feel like it snuck up on me. But one thing I always like to be prepared for, holiday or not, is brunch. Carrot cake scones with cream cheese glaze are the perfect addition to your Easter brunch, or for a quick breakfast as you are running out the door.
Any time cake can be disguised as breakfast I’m all in! These carrot cake scones are not overly sweet, allowing the cream cheese frosting to balance them out when the two are combined. And there are plenty of carrots, so you can get your vegetables whenever you eat one. Or three. Vegetable breakfast dessert? That sounds about right.
The cream cheese glaze is delicious and is truly what makes these scones reminiscent of carrot cake (because who has ever had carrot cake without cream cheese frosting?). The sweet creamy glaze fills in the nooks and crannies on the craggy surface of the carrot cake scones, and makes each bite a little more satisfying. I love the drizzled look, but you could also spread the glaze in one layer across the top to really make the most of it.
Another great thing about these scones is that you can make the dough ahead of time and bake them on Easter morning. This is ideal for those of us who take a little extra time to get ready in our Easter best. Fresh scones without the hassle of early morning mixing and measuring? I’ll take that any day! Just wrap the pre-made dough in plastic wrap, store in the fridge, and bake according to the same directions, adding on a few minutes, if necessary. Like any scones, carrot cake scones are best warm out of the oven, or cool enough to drizzle the cream cheese glaze. Only bake as many as you need, as they dry out after a day.