Name: Carrot Cake Scones with Cream Cheese Glaze
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 8 servings
Ingredients: 1 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note); 3 tablespoons packed dark brown sugar; 2 1/2 teaspoons baking powder; 3/4 teaspoon ground cinnamon; 1 teaspoon finely grated orange zest; 1/4 teaspoon freshly ground nutmeg; 1/4 teaspoon kosher salt; 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes; 6 tablespoons cold heavy cream, plus more for brushing; 2 medium carrots, shredded on the small holes of a box grater; 1 large egg; 1/3 cup toasted walnuts, chopped; 1/4 cup cream cheese, at room temperature; 1 to 3 tablespoons whole milk; 1/2 cup confectioners' sugar; 1/4 teaspoon pure vanilla extract; Toasted chopped walnuts, for topping

Directions

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18m Easy 98%

CLASS

For the scones: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly dust with flour.
Whisk together the flour, brown sugar, baking powder, cinnamon, orange zest, nutmeg and salt in a large bowl until combined. Add the butter and work it into the flour mixture with your fingers or a pastry blender, just until it resembles a coarse meal.
Whisk the cream, shredded carrot and egg together in a medium bowl until combined. Add the walnuts. Add the carrot mixture to the flour mixture and fold with a rubber spatula until the dough just comes together. Lightly dust your worksurface and hands with flour. Turn the dough out onto the surface and pat into a 6-inch round, about 1-inch thick. Cut into 8 equal-size wedges.
Space the scones evenly on the prepared baking sheet. Use a pastry brush to brush more heavy cream on top of each scone. Bake until the tops are matte and golden brown, about 15 minutes. Transfer to a wire rack to cool completely.
For the glaze: Whisk the cream cheese and 1 tablespoon milk until slightly smooth. Add confectioners' sugar and vanilla extract. Add another 1 to 2 tablespoons milk and whisk until smooth and the glaze runs off the whisk. Cover with a damp paper towel until ready to use.
Drizzle some glaze over each scone, letting it drip over the edges. Sprinkle with walnuts and serve.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) 

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Carrot Cake Scones with Cream Cheese Glaze

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