Carrot Cake Scones
These Carrot Cake Scones taste just like the classic spring dessert, carrot cake. Fresh shredded carrots and raisins in a heavy cream scone dough and baked and topped with cream cheese icing.
Ingredients
- 2 cups all-purpose or whole wheat flour
- ¼ cup light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon fresh ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cardamon
- ⅛ teaspoon ground all-spice
- ⅛ teaspoon ground cloves
- ½ cup 1 stick unsalted butter, cold and diced
- ¾ cup heavy cream plus ¼ cup for brushing
- 1 cup shredded carrots
- ½ cup raisins
For the cream cheese glaze
- 4 tablespoons unsalted butter softened
- ¼ cup cream cheese softened
- 2 cups powdered sugar
- pinch of salt
- 1 teaspoon vanilla extract
- 1 to 4 teaspoons milk
- ½ cup chopped pecans
Instructions
- Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the flour, brown sugar, salt, and spices. Add the cold diced butter and using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs the size of peas. Stir in the carrots and raisins. Pour in ¾ cup heavy cream and fold with a rubber spatula until the dough comes together.
- Turn out onto a lightly floured work surface and knead a few times. Roll out into a large circle about ¾ of an inch thick. Using a 4-inch round cookie cutter, cut out the scones and place on prepared baking sheet. Gather the scraps and gently reroll. Cut out once again. Brush the scones with heavy cream and bake for about 18 to 20 minutes or until golden brown. Remove from oven and allow to cool down completely on a wire rack.
- To make the glaze, mix together all of the ingredients, except for the pecans, in a large bowl. Add as much milk as needed to get a pourable consistency, but not too thin. Transfer to a pastry bag or plastic food storage bag with the tip snipped off, and drizzle on top of cooled scones. Sprinkle with chopped pecans and allow to set for a few minutes before serving. Leftovers can be stored at room temperature well wrapped, for up to 2 days or in the fridge for up to 4 days. Can also be frozen! Enjoy!
Notes
yields: 12 scones