Carrot Cake Scones
How to make Carrot Cake Scones. Our easy festive homemade carrot scones recipe features raisins, walnuts and cream cheese glaze icing.
Servings: 8
Calories: 332kcal
Equipment
- baking sheet
- measuring cups
- measuring spoons
- Rolling pin
- Large Mixing Bowl
- Grater
- whisk
- Bench Scraper
- Spatula or Wooden Spoon
Ingredients
- 2 1/4 cups All Purpose Flour
- 1/4 cup Brown Sugar
- 1/4 cup White Sugar
- 1/2 tsp Kosher Salt
- 2 1/2 tsp Baking Powder
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/2 cup Unsalted Butter frozen
- 1/2 cup Buttermilk cold
- 1 Egg
- 1 1/2 tsp Vanilla Extract
- 1 cup Carrots shredded
- 1/4 cup Walnuts chopped
- 1/4 cup Raisins
- Cream Cheese Frosting optional
Instructions
- In a large mixing bowl whisk together flour, brown sugar, white sugar, salt, baking powder, nutmeg and cinnamon.
- Grate frozen butter and toss into the dry ingredients. Refrigerate to keep cold.
- In a separate bowl whisk together buttermilk, egg, and vanilla.
- Toss shredded carrot, walnuts and raisins in flour mixture. Add wet ingredients to dry ingredients, and stir with a spatula until well combined.
- Turn out the dough on a floured surface. Using a bench scraper, being to fold the dough, pressing down after each fold, and flouring to keep from sticking.
- Form dough into an 8 inch round disk. Use bench scraper to cut disk into eight equal wedges. Transfer wedges to a baking sheet lined with parchment paper. Brush wedges with buttermilk and refrigerate for 15 minutes.
- Preheat oven to 400 F. Bake scones for 20-25 minutes. Allow to cool for 5 minutes before moving to a cooling rack.
- Schmear each scone with cream cheese frosting and serve.
Nutrition
Calories: 332kcal | Carbohydrates: 44.6g | Protein: 6.2g | Fat: 14.9g | Saturated Fat: 7.7g | Cholesterol: 52mg | Sodium: 266mg | Potassium: 335mg | Fiber: 1.8g | Sugar: 15g | Calcium: 112mg | Iron: 2mg