Name: Carrot Cake Scones Drizzled with Cream Cheese Glaze
Ingredients: 3 cups all-purpose flour; 3 Tbsp sugar; 2 tsp baking powder; ½ tsp baking soda; 1 tsp ground cinnamon; ½ tsp ground ginger; ½ tsp salt; 1 ½ sticks butter, chilled and cubed; 1 cup grated carrots; ½ cup chopped pecans; ½ cup shredded coconut; ¾ cup buttermilk; 1 large egg; 2 tsp vanilla bean paste or extract; 1 large egg; 1 Tbsp cream or milk; 4 Tbsp butter, softened; 4 Tbsp cream cheese, softened; 1 cup icing sugar; 2 Tbsp cream or milk; 1 tsp vanilla; 1 pinch salt

Carrot cake scones with cream cheese drizzle

Treat yourself with this delightful mashup of two delicious treats: carrot cake and scones. These carrot cake scones have all the flavours you love in a carrot cake without having to bake and frost an entire cake! They’re buttery, flaky, loaded with crunchy pecans and coconut, and drizzled in a sweet cream cheese glaze.

ingredients

Carrot Cake Scones

cups all-purpose flour

Tbsp sugar

tsp baking powder

tsp baking soda

tsp ground cinnamon

tsp ground ginger

tsp salt

1 ½

sticks butter, chilled and cubed

cup grated carrots

cup chopped pecans

cup shredded coconut

cup buttermilk

large egg

tsp vanilla bean paste or extract

Egg Wash

large egg

Tbsp cream or milk

Cream Cheese Glaze

Tbsp butter, softened

Tbsp cream cheese, softened

cup icing sugar

Tbsp cream or milk

tsp vanilla

pinch salt

Ingredient Substitution Guide

directions

Notes

These scones freeze well. Freeze on a baking sheet for 30 minutes, and then transfer to a freezer bag. When you’re ready to enjoy, bake from frozen.

Step 1

For the scones, in a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger and salt. Add the cold butter to the mix by rubbing or crumbling it between your fingers. Work quickly so the butter stays cold, you want pea-sized bits throughout. Toss in the grated carrots, pecans and coconut and mix until combined.

Step 2

In a small bowl, whisk together the buttermilk, egg and vanilla.

Step 3

Create a well in the centre of the dry mix and pour in the buttermilk mixture. With a fork, work the flour into the wet until a dough begins to form. It will be a bit shaggy at this point.

Step 4

Transfer the dough to a work surface and press the dough together. Form a rectangle, about 1 ½-inch thick. Cut the rectangle in half and stack it on top of the other. Press the dough down again and repeat the process a 2-3 times (this will create flaky layers). Finally, shape the dough into a circle about 1 ½-inch thick.

Step 5

With a sharp knife, cut dough into 8 even triangles. Make sure to press straight down, as this will ensure the scones will rise straight up as they bake.

Step 6

Place the scones on a parchment lined cookie sheet and place into the freezer to firm up for 15 minutes. Preheat oven to 375°F.

Step 7

When ready to bake, ensure the scones are spaced at least 2 inches apart. Whisk together the egg wash ingredients and brush the top of the scones with mixture. Bake for 20-30 minutes or until they rise and are golden. Remove from oven, transfer to wire rack and let cool.

Step 8

For the cream cheese glaze, in a large bowl, cream together the butter and cream cheese with a rubber spatula until smooth. Add the icing sugar, cream, vanilla and salt and mix until smooth. Drizzle on warm scones and enjoy.

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Carrot Cake Scones Drizzled with Cream Cheese Glaze