Ingredients: |
Ingredients: 2 cups flour
1/4 cup dark brown sugar, firmly packed
1 tbsp. baking powder
1 tsp. ground cinnamon
3/4 tsp. ground allspice
1/8 tsp. ground nutmeg
1/2 tsp. salt
1 cup carrots, finely grated
1/2 cup butter, cold and cut into small cubes
1/2 cup chopped walnuts
1 cup cold heavy cream plus more for brushing
sugar for sprinkling
Glaze:
1 tbsp. cream cheese, softened
1 1/2 cups powdered sugar
1 tsp. maple or vanilla extract
1/2 tsp. ground cinnamon
2 to 3 tsp. milk
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Directions: |
Directions:In a large food processor, using the blade attachment, combine the flour, brown sugar, baking powder, cinnamon, allspice, nutmeg and salt. Pulse several times until all the ingredients are evenly incorporated. Add the grated carrot and pulse 2 to 3 times. Add the butter and pulse 10 times or until the butter is no smaller than the size of a pea. Transfer mixture to a large mixing bowl and stir in the chopped walnuts. Create a well in the center of the ingredients and pour in the heavy cream. Using a fork, stir the cream into the dry ingredients until the dough just comes together. Scrape the scone dough onto a clean, lightly-floured counter top. Knead the dough for 5 to 10 seconds, then pat into an 8-inch disk, roughly 1 inch thick. Using a sharp knife, cut the dough into 6 wedges. (This will produce extra-large scones. You can also cut them into 8 wedges, but reduce baking time slightly to adjust for size.) Transfer scone wedges to parchment-lined baking sheets. Brush the tops of the scones lightly with heavy cream and sprinkle generously with sugar. Bake in a preheated 425º oven for 16 to 20 minutes or until the scones are golden brown. Remove from the oven and transfer them with a spatula to a wire rack; cool. Glaze: In a medium bowl, beat the cream cheese and milk; add the extracts and cinnamon. Slowly mix in the powdered sugar; beat well. Add more milk if frosting consistency is too thick. Drizzle glaze over the scones. |
Personal
Notes: |
Personal
Notes: This scone recipe tastes just like a slice of rich, flaky carrot cake. They are perfect for breakfast or anytime. Just be careful, once you start eating them, it is hard to stop!
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This recipe for Carrot Cake Scones is from