Description
Soft, chewy, brown butter carrot cake scones filled with warm spices, and brown butter nuttiness, and topped with a cream cheese glaze.
Ingredients
Units
Scale
Scones:
- 2 2/3 cups All Purpose Flour
- 1/3 cup packed brown sugar (+ more for brushing the scones)
- 1 tsp ground ginger
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/3 cup shredded carrots
- 9 tablespoons butter
- 2/3 cup buttermilk (+ more for brushing the scones)
- 1 large egg
- 1 tsp vanilla
Glaze:
- 2 tbsp cream cheese (room temp)
- 2 tbsp powdered sugar
- 1 tbsp milk
Instructions
- In a small saucepan, melt the butter until it turns a light amber color. Strain, pour into a heat safe dish, cover, and let chill for 2 hours.
- Once the butter has chilled, combine flour, sugar, spices, baking powder, baking soda, and carrots in a large bowl. Mix until the carrots are evenly dispersed among the flour.
- Cube the chilled butter and mix it into the flour mixture. Using two fingers, smush the butter into the flour and continue until all the butter pieces are roughly lentil sized.
- In a separate bowl, whisk the buttermilk, milk, and egg together.
- Add the buttermilk mixture into the flour butter mixture and mix with a spoon until a shaggy dough forms. It will be fairly dry, but all the flour should be incorporated.
- Dump the dough onto its final baking sheet and press into a 8 inch circle. Chill for at least 45 minutes until the dough is hard to the touch.
- Once chilled, cut into 8 equal triangles, brush with buttermilk and sprinkle with sugar. Bake for 25 minutes at 375ºF until golden brown.
- While scones bake, mix the cream cheese, powdered sugar, and milk together to form your cream cheese glaze.
- While scones are still warm but not hot, drizzle the glaze on top and enjoy!
Notes
The butter in these scones will melt slightly when they’re in the oven, so be sure to put a drip tray on the bottom of your oven.
Nutrition
- Serving Size: 1 scone
- Calories: 335
- Sugar: 10.6g
- Sodium: 128.8mg
- Fat: 14.8g
- Carbohydrates: 45.1g
- Protein: 6.1g
- Cholesterol: 59.8mg
Keywords: carrot cake, cream cheese frosting, Scones