Carrotcakescones Recipes
CARROT CAKE SCONES WITH CREAM CHEESE GLAZE
Tender, flaky scones and spiced carrot cake come together in this quick baked treat. Drizzled with tangy cream cheese glaze and topped with a sprinkle of toasted walnuts, they're perfect with a cup of coffee or tea.
Provided by Lasheeda Perry
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 17
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.
CARROT SCONES
Carrot cake mix turned into scones? Why not! It's the perfect opportunity to enjoy the flavors of carrot cake for breakfast!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 48m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 320, Carbohydrate 43 g, Cholesterol 35 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Wedge, Sodium 330 mg, Sugar 26 g, TransFat 1 g
CARROT CAKE SCONES
Make and share this Carrot Cake Scones recipe from Food.com.
Provided by ratherbeswimmin
Categories Scones
Time 1h20m
Yield 12 large scones
Number Of Ingredients 22
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.
Nutrition Facts : Calories 356, Fat 17.5, SaturatedFat 10.3, Cholesterol 47.3, Sodium 310.5, Carbohydrate 44.8, Fiber 2.7, Sugar 17.2, Protein 6.3
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- In a large bowl, whisk the flour, sugar, baking powder, cinnamon, salt, baking soda, ginger, and cloves together.
- Cut the butter into the flour using a pastry blender, 2 knives, or your fingertips. The mixture should look like coarse crumbs. Stir in the shredded carrots, raisins, and walnuts.
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