Ingredients for Carrot Cake Scones
- All Purpose Flour
- ¾ cup granulated sugar
- 1 tsp salt
- 2 ½ tsp baking powder
- 1 tsp baking soda
- Ground Cinnamon
- 1 tbsp orange zest
- Ground Walnuts
- Unsalted Butter
- ¾ cup buttermilk
- 1 large egg
- Pure Vanilla Extract
- Carrot
- Golden Raisin
- 4 oz cream cheese (softened)
- 2 cups powdered sugar
- Fresh Lemon Juice
- Coconut
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How to Make Carrot Cake Scones
- Preheat oven to 400°F (200°C).
- Stack two baking sheets and line the top sheet with parchment paper.
- Position oven rack to the upper third position.
- In a food processor, combine 2 cups all-purpose flour, ¾ cup granulated sugar, 1 tsp salt, 2 ½ tsp baking powder, 1 tsp baking soda, 2 tsp ground cinnamon, 1 tbsp orange zest, and ½ cup chopped walnuts.
- Pulse until combined.
- Add ½ cup (1 stick) cold unsalted butter, cut into cubes, and pulse until the mixture resembles coarse crumbs.
- Transfer the mixture to a large bowl.
- Make a well in the center and add ¾ cup buttermilk, 1 large egg, and 1 tsp vanilla extract.
- Stir gently with a fork until just combined. Fold in 1 ½ cups grated carrots and ½ cup raisins.
- Let the dough rest for 5 minutes.
- On a lightly floured surface, gently pat or press the dough to ¾-inch thickness.
- Use a 3-inch cookie cutter or knife to cut out scones.
- Place scones on the prepared baking sheets.
- Bake for 15-20 minutes, or until lightly golden brown.
- Let the scones cool on a wire rack.
- While scones are cooling, prepare the glaze: In a food processor, combine 4 oz cream cheese (softened), 2 cups powdered sugar, 1 tbsp lemon juice, and ½ tsp vanilla extract.
- Process until smooth.
- Once scones are completely cool, spread generously with cream cheese glaze.
- Garnish with toasted coconut flakes, shredded carrots, orange zest, and a sprinkle of cinnamon.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
68g
Fat
51g
Carbs
14g
