Description
Delicious carrot scones topped with a smooth cream cheese glaze, perfect for breakfast or a delightful afternoon snack.
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- ¼ cup light brown sugar, packed
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- 1 cup grated carrots
- ½ cup raisins (golden or regular)
- ½ cup shredded sweetened coconut
- ½ cup chopped nuts (we used pecans)
- 3 tablespoons crystallized ginger, finely chopped (optional)
- ½ cup heavy cream + more for brushing the scones
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ cup unsalted butter, frozen
- 2 tablespoons coarse (turbinado) sugar for topping (optional)
- 1 tablespoon cream cheese, softened to room temp
- 1 tablespoon unsalted butter, softened to room temp
- ½ cup powdered sugar
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 350˚F/180˚C.
- In a large bowl, whisk together the flour, brown sugar, salt, baking powder, cinnamon, nutmeg, and cloves.
- Add in the grated carrots, raisins, coconut, nuts, and ginger, tossing to coat in the flour mixture.
- In a separate medium bowl, whisk together the heavy cream, egg, and vanilla.
- Using a box grater, grate the frozen butter into the bowl with the flour mixture. Gently work the ingredients together with a spatula or your hands so the butter is evenly distributed, but don’t over-mix.
- Add in the heavy cream mixture and gently mix just until a shaggy dough forms. Avoid over-mixing – you should still be able to see the butter pieces throughout the dough.
- Transfer the dough to a clean, lightly floured surface. Using floured hands, shape the dough into a roughly 10-inch disk. Using a sharp knife or bench scraper, cut the dough into 8 triangle wedges.
- Transfer the scones to a parchment paper-lined baking sheet. Place the scones in the freezer for 15 minutes, or in the refrigerator for 30 minutes to chill.
- Before baking, brush the tops with more heavy cream, then sprinkle with coarse sugar.
- Bake for 20-25 minutes, until light golden brown on top.
- To make the cream cheese glaze, whisk or beat all ingredients together until you have a smooth, pourable consistency. Let the scones cool before drizzling the glaze on top.
Notes
- The light brown sugar can be packed to enhance sweetness and flavor.
- For added flavor, consider adding nuts or other spices.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg