CARROT CAKE SCONES

Carrot Cake Scones image

Provided by ratherbeswimmin

Categories Scones

Time 1h20m

Yield 12 large scones

Number Of Ingredients 22

3 cups all-purpose flour
2/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 tablespoon orange zest, finely minced
1/2 cup ground walnuts
1/2 cup unsalted butter, cut into chunks
1 cup buttermilk
1 large egg
1 1/2 teaspoons pure vanilla extract
1 cup shredded carrot
1/2 cup golden raisin (or minced dried pineapple)
1/2 cup cream cheese, softened (4 oz.)
1 1/2 to 2 c. powdered sugar
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
3/4 cup toasted coconut
shredded carrot
orange zest
ground cinnamon

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.