Carrot Cake Scones
(from saymyname’s recipe box)
12 scones
Source: 'A Passion for Baking' by Marcy Goldman
Ingredients
- 3 cups all-purpose flour
- 2/3 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 tablespoon orange zest, finely minced
- 1/2 cup ground walnuts
- 1/2 cup unsalted butter, cut into chunks
- 1 cup buttermilk
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1 cup shredded carrot
- 1/2 cup golden raisin (or minced dried pineapple)
- Cream Cheese Glaze:
- 1/2 cup cream cheese, softened (4 oz.)
- 1 1/2 to 2 c. powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- Finishing Touches:
- 3/4 cup toasted coconut
- shredded carrot
- orange zest
- ground cinnamon
Directions
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Preheat oven to 400°; stack two baking sheets together and line the top sheet with parchment paper.
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Arrange oven rack to upper third position.
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In a food processor, add flour, sugar, salt, baking powder, baking soda, cinnamon, orange zest, and walnuts; blend briefly.
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Add in butter and pulse to make a coarse, grainy mixture; turn out into a large bowl.
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Make a well in center and stir in buttermilk, egg, and vanilla.
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Stir with a fork to make a soft batter, then fold in the carrots and raisins; let rest 5 minutes.
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Pat or press out dough to 3/4-inch thickness on a floured work surface.
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Cut into 3-inch rounds; place on prepared baking sheets; bake until lightly browned, 15-20 minutes.
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Cool scones on a wire rack.
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Meanwhile, make glaze—place cream cheese, powdered, sugar, lemon juice, and vanilla in clean food processor; process to make a smooth glaze.
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When scones are completely cooled, spread generously with cream cheese glaze.
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Top with toasted coconut, carrot shreds, orange zest, and cinnamon.