Carrot cake scones with glaze!

 
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Carrot cake scones with glaze!
The scones need to be cold when going into the oven. Placing the shaped dough into the freezer for 30 minutes ensures the scones will bake up light and fluffy. Alternatively, you can place the scone dough in the refrigerator for at least 2 hours. This recipe yields 8 large scones. For smaller scones, cut the dough into 16 pieces instead of 8. Watch the scones closely as they bake because smaller scones may require a shorting baking time.

Ingredients

  • 2 ¾ cups (358 g) all-purpose flour
  • ⅓ cup (67 g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup (114 g) cold unsalted butter, cut into pieces
  • ¾ cup (96 g) shredded carrot
  • ⅓ cup (49 g) raisins
  • ⅓ cup (39 g) chopped walnuts
  • ¾ cup (180 ml) cold buttermilk
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 tablespoon heavy cream or milk

For The Glaze

  • 4 ounces (113 g) cream cheese, softened
  • ½ cup (60 g) confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons heavy cream
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Directions

40 minutes
  • 1In a large bowl, whisk the flour, sugar, baking powder, cinnamon, salt, baking soda, ginger, and cloves together.
  • 2Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs. Stir in the shredded carrots, raisins, and walnuts.
  • 3Whisk the buttermilk, egg, and vanilla together and gradually add it to the flour mixture. Stir just until the dough comes together. You may not need all the buttermilk. Add a little at a time until the mixture is moist but not too wet. Do not over mix the dough or the scones will be tough.
  • 4Transfer the dough to a lightly floured surface and gently knead the dough four or five times. Pat the dough into a 7 inch round circle. Cut the circle in half, then cut each half into four triangle-shaped wedges.
  • 5Arrange the scones 2 inches apart on a baking sheet lined with parchment paper. Place the scones in the freezer for 30 minutes.
  • 6Meanwhile, position the oven rack in the center of the oven and preheat to 400°F.
  • 7Remove the scones from the freezer and brush the tops with milk or cream. Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool. Top with glaze and serve immediately.
  • 8Make the Glaze: Combine the ingredients for the glaze in a medium bowl. Whisk until smooth and spreadable.
 

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