These carrot cake scones are a delicious twist on a classic dessert, bringing together the warm flavors of spiced carrots, nuts, and raisins in a tender, flaky pastry. Perfect for breakfast or an afternoon treat, they capture the essence of carrot cake while making for a delightful and convenient snack any time of day!
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup brown sugar, packed
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, cold and cubed
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup raisins or currants
- 1/2 cup chopped walnuts or pecans (optional)
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, cinnamon, and nutmeg.
3. Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. Gently fold in the grated carrots, raisins, and chopped nuts (if using) until evenly distributed.
5. In a separate bowl, combine the heavy cream and vanilla extract. Pour the wet ingredients into the flour mixture and stir until just combined.
6. Turn the dough out onto a lightly floured surface and knead gently a few times until it comes together. Pat the dough into a circle about 1-inch thick.
7. Cut the dough into triangles or use a round cutter to cut out scones. Place them on the prepared baking sheet.
8. Bake for 15-20 minutes, or until the scones are golden brown.
9. Allow to cool slightly before serving. Enjoy warm, perhaps with a spread of cream cheese frosting for a delightful nod to classic carrot cake!
Aprile's Kitchen 