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Description
Warm, spiced scones with a tender, crumbly texture, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 1 cup shredded carrots (about 2 medium carrots)
- 1/2 cup cold heavy cream, plus more for brushing
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
- Add the cold butter cubes to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Stir in the shredded carrots until evenly distributed.
- Pour in the 1/2 cup of cold heavy cream. Mix with a fork or your hands until the dough just comes together. Do not overmix; the dough should be shaggy.
- Turn the dough out onto a lightly floured surface. Gently pat or roll the dough into a 7-8 inch circle, about 1-inch thick.
- Using a sharp knife or a bench scraper, cut the circle into 8 wedges. Alternatively, use a 2-inch round cutter to cut out scones, re-patting scraps gently.
- Arrange the scones on the prepared baking sheet. Brush the tops lightly with a little extra heavy cream.
- Bake for 15-18 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean.
- While the scones are baking, prepare the glaze (if using): In a small bowl, whisk together the softened cream cheese, powdered sugar, milk or cream, and vanilla extract until smooth and creamy. Adjust milk for desired consistency.
- Let the scones cool on a wire rack for a few minutes before drizzling with the cream cheese glaze.
Notes
- For the Cream Cheese Glaze (Optional): 2 ounces cream cheese, softened, 1 cup powdered sugar, 1-2 tablespoons milk or cream, 1/2 teaspoon vanilla extract
- Prep Time: 20 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg