Description
These carrot cake scones are loaded with all of the good stuff – plenty of shredded carrots, coconut, pecans, raisins and some candied ginger for a fiery kick. Finished with a tangy cream cheese glaze, these scones are not too sweet and they're perfect for breakfast.
Ingredients
Carrot Cake Scones:
- 2 1/4 cups all-purpose flour
- 1/4 cup light brown sugar, packed* (see note below)
- 1/2 teaspoon kosher salt
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 cup grated carrots
- 1/2 cup raisins (golden or regular)
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped nuts (we used pecans)
- 3 tablespoons crystallized ginger, finely chopped (optional)
- 1/2 cup heavy cream + more for brushing the scones
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/2 cup unsalted butter, frozen
- Optional: 2 tablespoons coarse (turbinado) sugar for topping
Cream Cheese Glaze (optional):
- 1 tablespoon cream cheese, softened to room temp
- 1 tablespoon unsalted butter, softened to room temp
- 1/2 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 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
*If you prefer a sweeter scone, you may want to increase the brown sugar to 1/3 or 1/2 cup.
Storage: Once baked and cooled, store the scones in an airtight container in the refrigerator for up to a week. If you don't add the cream cheese glaze, you can keep them stored at room temperature for 3-4 days.
Note: nutritional information below does not include the optional cream cheese glaze.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 scone
- Calories: 421
- Sugar: 19.6 g
- Sodium: 121.7 mg
- Fat: 22.2 g
- Carbohydrates: 51.3 g
- Fiber: 2.9 g
- Protein: 6 g