Carrot Cake Scones

READY IN: 1hr 20mins




  • 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.