carrot cake scones w/ walnuts + cream cheese icing

ingredients:

scones:

2 cups of all-purpose flour, more for hands and work surface

1/2 tsp of salt

2-1/2 tsps of baking powder

1 tsp of warm spice mix (or cinnamon)

1/4 cup of white sugar

1/4 cup of dark brown sugar

1 stick of unsalted butter, frozen

1 cup of heavy cream (plus 2 tbsps for brushing)

1 large egg

1 tsp of pure vanilla extract

1 cup of freshly grated carrots

1/3 cup of walnuts, chopped, optional

cream cheese icing:

2 oz of plain cream cheese, room temperature

1/4 cup of powdered sugar

up to 1/4 cup of milk

1/4 cup of walnuts, chopped, optional

supplies:

3 mixing bowls and spoons

box grater

large plate or platter

large baking sheet and parchment paper

wire rack

directions:

in a bowl, mix the flour, salt, baking powder, warm spice mix/cinnamon, and sugars together. set aside. using a box grater, grate the frozen butter and add it to the flour mixture. combine until the mixture comes together in small crumbs. place the flour/butter mix in the fridge while you mix the wet ingredients together.

in another bowl, mix heavy cream, egg, and vanilla extract together well. remove the flour/butter mix from the fridge and pour the wet ingredients over the dry ingredients. then, mix in thee grated carrots and walnuts, until just combined.

to make the scones: pour the dough onto a floured surface/counter and work the dough into a ball with your hands (flour your hands, too - the dough will be sticky. if the dough is too sticky, add a little more flour). press the dough into an round disc (about 8 inches in diameter)and cut 8 wedges. place scones on a large plate/platter and freeze for at least 15 minutes, up to overnight. the colder the dough, the less they will spread in the oven, so be sure to make time for this!

when ready to bake, preheat your oven to 400 (do not remove the scones from the fridge until they are ready to go into the oven; they shouldn’t sit on the counter while the oven preheats). brush the scones with about 2 tbsps of heavy cream (this will help them brown). line a baking sheet with parchment paper and arrange scones 2-3 inches apart baking sheet.

bake for 20-25 minutes or until golden brown around the edges and lightly browned on top. once baked, cool on on a wire rack.

to make the cream cheese icing, mix the cream cheese, powdered sugar, and milk together. add the milk little by little until your desired thickness for the icing is achieved.

once the scones have baked and cooled, drizzle each with cream cheese icing and sprinkle with chopped walnuts, if desired. 

to store, keep in an airtight container on the counter or fridge for 2-3 days, or freeze for up to 2 months.