Carrot Cake Scones with Cream Cheese Glaze

I admit, I don't totally "get" scones. Not a biscuit, not a cake. Often kinda dry and crumbly. What do I do with it?

But I'm glad that didn't stop me when my friend Shanna suggested we try these on our most recent baking day/playdate. Carrot cake is so rich and indulgent (and don't forget cream-cheesey) that it was hard to imagine this not turning out well. This is like a mini carrot cake that is just light enough you could offer it for brunch. But also much more of a treat than your typical scone. So maybe a birthday brunch, or other special holiday.

The batter has carrots, golden raisins, orange zest and cinnamon. The glaze is made with cream cheese and lemon zest. And do not forget the crunchy toasted coconut topping. Despite the hard-crust looking exterior, these scones are moist and cakey inside. A total delight for the senses!

Carrot Cake Scones with Cream Cheese Glaze

Scones:

3 cups all-purpose flour

2/3 cup sugar

1/2 tsp salt

1 T baking powder

1/2 tsp baking soda

1 1/2 tsp ground cinnamon

1 T orange zest, finely minced

1/2 cup ground walnuts

1/2 cup firm unsalted butter, cut into chunks

1 cup buttermilk

1 large egg

1 1/2 tsp pure vanilla extract

1 cup shredded carrots

1/2 cup golden raisins or minced, dried pineapple

Cream Cheese Glaze:

1/2 cup or 4 oz. cream cheese, softened

1 1/2 to 2 cups confectioners' sugar

1 T fresh lemon juice

1 tsp pure vanilla extract

Finishing Touches:

3/4 cup toasted coconut

Orange zest, optional

Cinnamon, optional

A note about preparation: You'll use your food processor a lot for this recipe. First grind up your walnuts, then do step 1 & 2. Then shred your carrots (no need to clean the bowl, maybe just wipe with a paper towel) for step 3. Then wash or wipe very well to make the glaze.

1. Preheat oven to 400. Stack two baking sheets together and line top sheet with parchment paper. Arrange oven rack to upper third position.

2. In a food processor, add flour, sugar, salt, baking powder, baking soda, cinnamon, orange zest, and walnuts and blend briefly. Add butter adn pulse to make a coarse, grainy mixture. Turn out into a large bowl and make a well in the center. In a large measuring cup lightly mix the buttermilk, egg and vanilla. Pour into well and stir with a fork to make a soft batter.

3. Fold in carrots and raisins. Let rest 5 minutes.

4. 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.

5. Bake until lightly browned, about 15 to 20 minutes. Cool scones on a wire rack. (If your coconut isn't toasted yet, sprinkle it on the scone pan parchment and place back in oven, toasting for 2-3 minutes at a time, checking until golden. Allow to cool.)

6. Meanwhile, to make the glaze, place cream cheese, confectioners' sugar, lemon juice and vanilla in food processor. Process to make a smooth glaze. When scones are completely cooled, spread generously with cream cheese glaze. Top with toasted coconut (and orange zest and cinnamon, if desired. I just did coconut.) Makes 12 to 14 large scones or 24 miniatures

Recipe from A Passion for Baking by Marcy Goldman