Carrot Cake Scones With Cream Cheese Glaze Recipes
CARROT CAKE SCONES WITH CREAM CHEESE GLAZE
Tender, flaky scones and spiced carrot cake come together in this quick baked treat. Drizzled with tangy cream cheese glaze and topped with a sprinkle of toasted walnuts, they're perfect with a cup of coffee or tea.
Provided by Lasheeda Perry
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the scones: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly dust with flour.
- Whisk together the flour, brown sugar, baking powder, cinnamon, orange zest, nutmeg and salt in a large bowl until combined. Add the butter and work it into the flour mixture with your fingers or a pastry blender, just until it resembles a coarse meal.
- Whisk the cream, shredded carrot and egg together in a medium bowl until combined. Add the walnuts. Add the carrot mixture to the flour mixture and fold with a rubber spatula until the dough just comes together. Lightly dust your worksurface and hands with flour. Turn the dough out onto the surface and pat into a 6-inch round, about 1-inch thick. Cut into 8 equal-size wedges.
- Space the scones evenly on the prepared baking sheet. Use a pastry brush to brush more heavy cream on top of each scone. Bake until the tops are matte and golden brown, about 15 minutes. Transfer to a wire rack to cool completely.
- For the glaze: Whisk the cream cheese and 1 tablespoon milk until slightly smooth. Add confectioners' sugar and vanilla extract. Add another 1 to 2 tablespoons milk and whisk until smooth and the glaze runs off the whisk. Cover with a damp paper towel until ready to use.
- Drizzle some glaze over each scone, letting it drip over the edges. Sprinkle with walnuts and serve.
CARROT CAKE SCONES
Make and share this Carrot Cake Scones recipe from Food.com.
Provided by ratherbeswimmin
Categories Scones
Time 1h20m
Yield 12 large scones
Number Of Ingredients 22
Steps:
- Preheat oven to 400°; stack two baking sheets together and line the top sheet with parchment paper.
- Arrange oven rack to upper third position.
- In a food processor, add flour, sugar, salt, baking powder, baking soda, cinnamon, orange zest, and walnuts; blend briefly.
- Add in butter and pulse to make a coarse, grainy mixture; turn out into a large bowl.
- Make a well in center and stir in buttermilk, egg, and vanilla.
- Stir with a fork to make a soft batter, then fold in the carrots and raisins; let rest 5 minutes.
- Pat or press out dough to 3/4-inch thickness on a floured work surface.
- Cut into 3-inch rounds; place on prepared baking sheets; bake until lightly browned, 15-20 minutes.
- Cool scones on a wire rack.
- Meanwhile, make glaze--place cream cheese, powdered, sugar, lemon juice, and vanilla in clean food processor; process to make a smooth glaze.
- When scones are completely cooled, spread generously with cream cheese glaze.
- Top with toasted coconut, carrot shreds, orange zest, and cinnamon.
Nutrition Facts : Calories 356, Fat 17.5, SaturatedFat 10.3, Cholesterol 47.3, Sodium 310.5, Carbohydrate 44.8, Fiber 2.7, Sugar 17.2, Protein 6.3
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- Preheat the oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper, and set aside.
- Prepare Scones: In a large food processor (fitted with a blade attachment), combine the flour, brown sugar, baking powder, cinnamon, allspice, nutmeg, and salt. Pulse several times until all of the ingredients are evenly incorporated. Add the grated carrot, and pulse 2 to 3 times. Add the cold, unsalted butter and pulse 10 times, or until the butter is no smaller than the size of a pea. Transfer mixture to a large mixing bowl, and stir in the chopped walnuts.
- Create a well in the center of the ingredients, and pour in the heavy cream. Using a fork, stir the cream into the dry ingredients until the dough just comes together. Scrape the scone dough onto a clean, lightly floured counter-top. Knead the dough for 5 to 10 seconds, and pat the dough into a 8-inch disc, roughly 1-inch thick. Using a sharp knife, cut the dough into six wedges (**note: this will produce extra-large scones, you can also cut them into eight wedges, but reduce baking time slightly to adjust for size).
- Transfer scone wedges to the parchment-paper lined baking sheet. Brush the tops of the scones lightly with heavy cream, and sprinkle them generously with turbinado sugar. Bake at 425 degrees Fahrenheit for 16 to 20 minutes, or until the scones are golden brown. Remove from the oven, and transfer them with a spatula to a wire rack to cool completely before glazing.
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