Carrot cake scones

Scones are underrated. Who’s with me? 🙋🏻‍♀️ These carrot cake scones are loaded with add-ins and drizzled with a cream cheese glaze. They’re not too sweet, so they’re the perfect breakfast treat!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350˚F. In a large bowl. whisk together the flour, brown sugar, salt, baking powder, cinnamon, nutmeg and cloves.

Step 2

Add in the grated carrots, raisins, coconut, nuts, and ginger, tossing to coat in the flour mixture.

Step 3

In a separate medium bowl, whisk together the heavy cream, egg, and vanilla.

Step 4

Using a box grater, grate the frozen butter into the bowl with the flour mixture. Gently work the ingredients together with a spatula or your hands so butter is evenly distributed, but don’t over-mix.

Step 5

Add in the heavy cream mixture and gently mix just until a shaggy dough forms. Avoid over-mixing – you should still be able to see the butter pieces throughout the dough.

Step 6

Transfer the dough to a clean, lightly floured surface. Using floured hands, shape the dough into a roughly 10-inch disk. Using a sharp knife or bench scraper, cut the dough into 8 triangle wedges.

Step 7

Transfer the scones to a parchment paper-lined baking sheet. Place the scones in the freezer for 15 minutes, or in the refrigerator for 30 minutes to chill.

Step 8

Before baking, brush the tops with more heavy cream, then sprinkle with coarse sugar. Bake for 20-25 minutes, until light golden brown on top.