Carrot Nut Scones Recipes

CARROT NUT SCONES

Steps:

• Preheat oven to 400 degrees F.
• Lightly grease a 12 inch circle in the center of a baking sheet.
• In large bowl mix the first 8 ingredients. Cut the butter into 1/2 inch cubes and sprinkle them on top of the flour mixture. WIth a pastry blender or knife work the flour into the butter until it resembles coarse crumbs.
• In a small bowl combine the yogurt, egg and vanilla. Add the yogurt mixture to the flour mixture. Stir in the carrots, raisins and nuts. The dough at this point will be sticky. Spread the dough in the center of the greasewd baking sheet forming a 81/2 inch circle. With a serrated knife cut the dough into 8 wedges. I have a scone baking tin which a just dived the dough into the already divided wedges. This makes it much easier. Do not forget to grease the scone tin, if using this method.
• Bake for 19 to 21 minutes.

CARROT SCONES

Steps:

• Heat oven to 400°F (375°F for dark or nonstick pan). Grease cookie sheet, or spray with baking spray with flour.
• In large bowl, cut cream cheese into dry cake mix, using fork, until mixture looks like fine crumbs. Stir in oil, egg, walnuts and raisins until soft dough forms. Knead 6 times on well-floured surface.
• Divide dough in half; shape each half into a ball. Press dough into 3/4-inch-thick circle (about 6 1/2 inches in diameter). Cut each into 6 wedges with lightly floured knife. Place 1 inch apart on cookie sheet.
• Bake 15 to 19 minutes or until edges just begin to brown. Remove from cookie sheet. Cool 10 minutes. In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Drizzle frosting over scones. Serve warm. Store covered.

CARROT CAKE SCONES

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.