Carrot Cake Scones With Cream Cheese Icing Recipe

Name: Carrot Cake Scones With Cream Cheese Icing Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Yield: 8
Ingredients: 2 1/2 cups (13 1/2 ounces) all purpose flour; 1/3 cup sugar (2 1/3 ounces); 1 tablespoon baking powder; 1/4 teaspoon salt; 1 teaspoon cinnamon; 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced; 3/4 cup buttermilk; 1 cup grated carrots, squeezed between two paper towels to get out excess moisture; 1/2 cup raisins; 1/2 cup chopped walnuts; 1/4 cup diced candied ginger; 4 ounces cream cheese, at room temperature; 1 cup powdered sugar; 4 tablespoons unsalted butter, at room temperature; 1/2 teaspoon vanilla extract; Milk

All the flavors of carrot cake, in breakfast form.

Carrot Cake Scones With Cream Cheese Icing Recipe

Prep 15 mins

Cook 15 mins

Active 30 mins

Cooling Time 10 mins

Total 40 mins

Serves 8 servings

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For Scones

2 1/2 cups (13 1/2 ounces) all purpose flour
1/3 cup sugar (2 1/3 ounces)
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
3/4 cup buttermilk
1 cup grated carrots, squeezed between two paper towels to get out excess moisture
1/2 cup raisins
1/2 cup chopped walnuts
1/4 cup diced candied ginger

For Icing

4 ounces cream cheese, at room temperature
1 cup powdered sugar
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon vanilla extract
Milk

Adjust oven rack to middle position and preheat oven to 400°F. Grease pan with butter.
In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Use a pastry cutter to cut in butter until it is the size of peas. Add buttermilk and stir until dough forms. Stir in carrots, raisins, walnuts, and ginger. Pat dough evenly into prepared pan. Score top lightly with a knife to make 8 wedges. Bake until golden, about 15 minutes. Let cool 10 minutes then transfer to a wire rack to completely.
For Icing: In a medium bowl, beat together cream cheese, powdered sugar, butter, and vanilla until light and fluffy, about 5 minutes. Add milk by the tablespoon if too thick, until desired spreadable consistency is reached. Cut scones along score marks then top with icing.

Special equipment

8-inch round springform pan

This Recipe Appears In

Wake and Bake: Carrot Cake Scones With Cream Cheese Icing

Nutrition Facts (per serving)
642	Calories
34g	Fat
77g	Carbs
9g	Protein

Nutrition Facts
Servings: 8
Amount per serving
Calories	642
% Daily Value*
Total Fat 34g	44%
Saturated Fat 18g	91%
Cholesterol 78mg	26%
Sodium 367mg	16%
Total Carbohydrate 77g	28%
Dietary Fiber 3g	10%
Total Sugars 36g
Protein 9g
Vitamin C 1mg	7%
Calcium 213mg	16%
Iron 3mg	17%
Potassium 314mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.