Carrot Cake Scones

Naturally sweet carrots, the woody, citrus tones of cinnamon and groundgloves with a hint of heat, the delightful crunch of chopped walnuts, and theclassic vanilla cream cheese icing create a crispy nostalgic treat asThanksgiving approaches.

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Keyword: Fall, October, September

Prep Time: 20

Cook Time: 18

Total Time: 40

Servings: servings

Calories: 282kcal

Author: Pah

Cost: $4.32 for 8

Equipment

Ingredients

Wet Ingredients

½ cup Whole milk*
1 Egg, large

Dry Ingredients

1 ½ cups All purpose flour
2 tbsp brown sugar**
2 ¾ tsp Baking powder
¼ tsp Baking soda
⅜ tsp Fine sea salt 1/4 + 1/8 tsps
2 medium Carrots Finely grated
5 tbsps Butter***
½ cup Chopped walnuts Added just before forming the scones

Icing Ingredients

1 ½ cup Powdered sugar
1 tsp Vanilla extract
4 oz Cream cheese

Instructions

Wet Ingredients

Combine the milk and egg.
Blend the wet ingredients with a milk frother or blender.
Transfer to a squeeze bottle and place in your refrigerator.

Dry Ingredients

Peel the carrots and remove the stems. Grate the carrots with a fine box grater. You should end up with about 1 cup.
Mix the flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl.
Slice the butter into chunks and mix with the dry ingredients.
Cut the butter into the dry ingredients with a butter cutter until the butter is the size of peas.
Add the grated carrots in small bunches, thoroughly mixing after each addition.
Put the bowl with the dry ingredients in your freezer for 15 minutes.
Preheat your oven to 400°.
Line your baking sheet with parchment paper.

Combine the Wet and Dry Ingredients

Using the "tine method" (see video in step by step instructions above), combine the wet ingredients into the dry ingredients until the ingredients are wet but still pea sized.
After you have added the wet ingredients to the dry ingredient, add half of the chopped walnuts and thoroughly mx.
Add the other half of the chopped walnuts and thoroughly mix.

Form the Scones

Gently flip and press the ingredients in the bowl until they form one log.
Fold the log in half and move it to a silicone mat.
Using the guide of the measured circles on a silicone mat or a 7" ring, form the dough into a 7" circle by gently pressing from the center of the dough to the edges.
If using a 7" ring, swirl the ring around the dough a few times to firm the edges. If forming by hand, press the edges of the dough lightly with the flat side of a long knife to firm the edges.
Use a long serrated knife to make four equal cuts through the center of the dough to divide the dough into eight scones.
Slide the flat edge of the long knife under each scone and move it to the parchment paper on the baking sheet, leaving about 1" between each scone.

Bake the Scones

Place your baking sheet on a middle rack in your oven at 400° and bake for 8 minutes.
After 8 minutes, turn the baking sheet around and bake for another 7 minutes.
Take the cream cheese out of the refrigerator and leave it at room temperature.
After 7 minutes make sure the centers of the scones feel firm, not liquidy. If not, bake for another 1 or 2 minutes.
Remove the baking sheet from the oven and move the scones to a cooling rack with the flat edge of a long knife or a spatula.

Ice the Scones

Wait until the scones have cooled before you top them with the vanilla cream cheese Icing.
Put the powdered sugar in the bowl of a stand mixer, or a large bowl if using a hand mixer. Cut the cream cheese into cubes and mix is into the powdered sugar. Beat the sugar/cream cheese on low speed with a flat blade for 2 minutes until the it starts to come together.
Add the vanilla extract and increase the speed of the mixer. Once it the ingredients are fully mixed, put the mixer on its highest setting and mix for 3 minutes. Scape down the sides and bottom of the bowl and mix again on high for 2 minutes. The icing will be velvety smooth at this point.
Use a spatula or icing knife to put a layer of icing on each sonce.

Storage

Cover any scones that will not be eaten right away. They will last about 2 days without refrigeration, about 7 days in your refrigerator, and about 3 months in your freezer.
Let the scones cool completely before covering them with plastic wrap,
To thaw frozen scones, let them come to room temperature (about 30 minutes) or microwave for 10 seconds.

Notes

*You can substitute 2%, Almond, Coconut, or Soy Milk for Whole Milk.

**You can substitute light brown sugar or granulated sugar. For a restricted sugar diet, you can put as little as 1 tbsp of sugar.

***You can use as much as 6 or as little as 2 Tbsps of butter .

****For a vanilla apple glaze, use apple juice instead of milk.

Nutrition