April’s scone is a celebration of the carrot. I was inspired by spring, Easter, and all of the little bunny decorations. My favorite cake is carrot cake (sans raisins please), so these scones are a special treat. The tea pairing is a bright white tropical tea from The Spice and Tea Exchange.

April Carrot Cake Scones

This month's selection celebrates the carrot in the best way possible in hopes a little bunny might stop by.

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Ingredients

1¾ cup all-purpose flour and more for rolling
3 tbsp dark brown sugar
2½ tsp baking powder
1¼ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp ground ginger
1 tsp grated orange zest
¼ tsp kosher salt
6 tbsp cold unsalted butter cubed
¾ cup shredded carrots (2-3 carrots)
4 tbsp cold heavy whipping cream
1 egg

Cream Cheese Glaze

½ cup confectioners' sugar
¼ tsp vanilla extract
2 tbsp whole milk
¼ cup cream cheese at room temperature

Instructions

Preheat oven to 425 degrees. Line baking sheet with parchment paper. Set aside.
Mix flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, orange zest, and salt in a large bowl. Set aside.
Whisk the carrot, cream, and egg together in a medium bowl until combined. Set aside.
Add the butter into the large bowl and work it into the mixture until it becomes coarse. Quickly add the carrot mixture and fold until the dough comes together.
Turn the dough out onto a lightly floured surface and pat into a 6-inch round wheel. Cut into wedges.
Place scones on baking sheet. Use a pastry brush to brush additional heavy cream on the top of each scone.
Bake for 15 minutes or until the tops are golden brown. Transfer to wire rack to cool.