I was making Chocolate Chip Banana Scones and just had the baking bug earlier this week, so these scones came together. My mom loves carrot cake, and he had been traveling for work, so they were a nice treat for me to bring home for weekend breakfasts. I used a recipe from Blogging Over Thyme, a great blog that I've recently started following.
Ingredients:
2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 cup packed grated carrot (I shredded, then food processed the carrot to mince it)
5 tablespoons very cold, unsalted butter, cut into small cubes
1/2 cup chopped walnuts (optional, but highly recommended for texture)
1 cup cold heavy cream, plus more for brushing
coarse sugar, for sprinkling
Preparation:
1. Preheat the oven to 425 degrees. Heat baking stone.
2. In a large food processor, combine the flour, brown sugar, baking powder, cinnamon, allspice, nutmeg, and salt. Pulse several times until all of the ingredients are evenly incorporated.
3. Add the grated carrot, and pulse to incorporate. Add the cold, unsalted butter and pulse until the butter is incorporated well. Transfer mixture to a large mixing bowl, and stir in the chopped walnuts.
4. Pour in the heavy cream. Using a fork, stir the cream into the dry ingredients until the dough just comes together. Scrape the scone dough onto a clean, lightly floured counter-top. Knead the dough for 5 to 10 seconds, and pat the dough into a 8-inch disc, roughly 1-inch thick. Using a sharp knife, cut the dough into 8-10 wedges.
5. Transfer scone wedges to the heated baking pan. Brush the tops of the scones lightly with heavy cream, and sprinkle them generously with coarse sugar. Bake at 425 degrees for 16 to 20 minutes, or until the scones are golden brown. Remove from the oven, and transfer them with a spatula to a wire rack to cool completely before glazing.
Ingredients:
2 cups all-purpose flour
1/4 cup packed brown sugar
1 tablespoon baking powder
3/4 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 cup packed grated carrot (I shredded, then food processed the carrot to mince it)
5 tablespoons very cold, unsalted butter, cut into small cubes
1/2 cup chopped walnuts (optional, but highly recommended for texture)
1 cup cold heavy cream, plus more for brushing
coarse sugar, for sprinkling
Preparation:
1. Preheat the oven to 425 degrees. Heat baking stone.
2. In a large food processor, combine the flour, brown sugar, baking powder, cinnamon, allspice, nutmeg, and salt. Pulse several times until all of the ingredients are evenly incorporated.
3. Add the grated carrot, and pulse to incorporate. Add the cold, unsalted butter and pulse until the butter is incorporated well. Transfer mixture to a large mixing bowl, and stir in the chopped walnuts.
4. Pour in the heavy cream. Using a fork, stir the cream into the dry ingredients until the dough just comes together. Scrape the scone dough onto a clean, lightly floured counter-top. Knead the dough for 5 to 10 seconds, and pat the dough into a 8-inch disc, roughly 1-inch thick. Using a sharp knife, cut the dough into 8-10 wedges.
5. Transfer scone wedges to the heated baking pan. Brush the tops of the scones lightly with heavy cream, and sprinkle them generously with coarse sugar. Bake at 425 degrees for 16 to 20 minutes, or until the scones are golden brown. Remove from the oven, and transfer them with a spatula to a wire rack to cool completely before glazing.