CARROT CAKE SCONES WITH CREAM CHEESE GLAZE

Carrot Cake Scones with Cream Cheese Glaze image

Provided by Lasheeda Perry

Categories dessert

Time 1h

Yield 8 servings

Number Of Ingredients 17

1 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
3 tablespoons packed dark brown sugar
2 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1 teaspoon finely grated orange zest
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
6 tablespoons cold heavy cream, plus more for brushing
2 medium carrots, shredded on the small holes of a box grater
1 large egg
1/3 cup toasted walnuts, chopped
1/4 cup cream cheese, at room temperature
1 to 3 tablespoons whole milk
1/2 cup confectioners' sugar
1/4 teaspoon pure vanilla extract
Toasted chopped walnuts, for topping

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.