Carrot Cake Scones
photo by Hot Mama Chef
- Ready In:
- 1hr 20mins
- Ingredients:
- 22
- Yields:
-
12 large scones
ingredients
- 709.77 ml all-purpose flour
- 157.80 ml sugar
- 2.46 ml salt
- 14.79 ml baking powder
- 2.46 ml baking soda
- 7.39 ml ground cinnamon
- 14.79 ml orange zest, finely minced
- 118.29 ml ground walnuts
- 118.29 ml unsalted butter, cut into chunks
- 236.59 ml buttermilk
- 1 large egg
- 7.39 ml pure vanilla extract
- 236.59 ml shredded carrot
- 118.29 ml golden raisin (or minced dried pineapple)
-
Cream Cheese Glaze
- 118.29 ml cream cheese, softened (4 oz.)
- 2 to 2 c. powdered sugar
- 14.79 ml fresh lemon juice
- 4.92 ml pure vanilla extract
-
Finishing Touches
- 177.44 ml toasted coconut
- shredded carrot
- orange zest
- ground cinnamon
directions
- Preheat oven to 400°; stack two baking sheets together and line the top sheet with parchment paper.
- Arrange oven rack to upper third position.
- In a food processor, add flour, sugar, salt, baking powder, baking soda, cinnamon, orange zest, and walnuts; blend briefly.
- Add in butter and pulse to make a coarse, grainy mixture; turn out into a large bowl.
- Make a well in center and stir in buttermilk, egg, and vanilla.
- Stir with a fork to make a soft batter, then fold in the carrots and raisins; let rest 5 minutes.
- Pat or press out dough to 3/4-inch thickness on a floured work surface.
- Cut into 3-inch rounds; place on prepared baking sheets; bake until lightly browned, 15-20 minutes.
- Cool scones on a wire rack.
- Meanwhile, make glaze--place cream cheese, powdered, sugar, lemon juice, and vanilla in clean food processor; process to make a smooth glaze.
- When scones are completely cooled, spread generously with cream cheese glaze.
- Top with toasted coconut, carrot shreds, orange zest, and cinnamon.
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