April Carrot Cake Scones
This month's selection celebrates the carrot in the best way possible in hopes a little bunny might stop by.
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.
Cream Cheese Glaze
- Mix cream cheese and 1 tbsp milk until smooth.
- Add confectioners' sugar and vanilla extract.
- Add another tbsp of milk and whisk until smooth.
- Cover with a damp paper towel until ready to use.