Monday, March 18, 2024

Carrot Cake Scones



It turned chilly here and teatime is inside. 

Carrot Cake Scones with Cream Cheese Frosting are a perfect Easter treat.  I'm sipping some White Chocolate and Coconut tea that Margie sent me.  It's so good!  Thank you, Margie!





Aren't these beautiful scones?  I put the frosting in a little container to scoop some out.


I always think of my friend Kathryn, who passed away over 10 years ago when I get this little bunny out, as she gifted it to me.  An asparagus fern is perfect in it.  


My darling daughter sculpted these carrots in art class when she was in middle school.  Aren't they the most realistic carrots? 


This Johnson Bros vintage teacup goes with so many things and the Celtic design is so charming.




Yield: 12
Author: Kitty, but adapted from King Arthur Flour
Carrot Cake Scones

Carrot Cake Scones

These lovely scones are perfect for Easter and the cream cheese frosting tops them off. However, you can leave the frosting and just have them sprinkled with sparkling sugar if you wish.

Ingredients

  • 2/3 cup pecans
  • 2 medium carrots
  • 2 1/3 cups Unbleached All-Purpose Flour
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon table salt (I used 1/4 teaspoon since I used salted butter)
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 6 tablespoons unsalted butter, cold; cut into pieces (I used salted )
  • 2 tablespoons cinnamon chips (my addition), optional
  • 1 large egg
  • 1/2 cup heavy cream, cold; plus more for brushing on top
  • 1/2 cup light brown sugar, packed
  • coarse sparkling sugar, for sprinkling; optional*
  • *A sprinkling of coarse sugar is particularly recommended if you plan to serve the scones without frosting.
  • Frosting
  • 4 ounces cream cheese, at room temperature
  • 4 tablespoons unsalted butter, at room temperature (I used salted)
  • 1/2 cup confectioners' sugar, sifted
  • 1 to 2 teaspoons heavy cream
  • pinch of table salt (I omitted)
  • 1/2 teaspoon vanilla (my addition)

Instructions

  1. Preheat the oven to 400°F. Spread the pecans on a rimmed baking sheet, and bake until golden, shaking the pan occasionally, 6 to 8 minutes. Transfer the pecans to a work surface to cool, then finely chop them.
  2. Peel the carrots and grate them on the large holes of a box grater (you should have about 1 1/4 cups of grated carrot).
  3. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and ginger.
  4. Using a pastry blender, or your fingertips, work the butter into the dry ingredients just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
  5. Add the pecans, carrots, and cinnamon chips to the bowl. Stir gently until incorporated.
  6. In a medium bowl or liquid measuring cup, whisk together the egg, cream, and sugar until well-combined.
  7. Make a well in the center of the dry ingredients and add the egg mixture. Use a flexible spatula or fork to incorporate the wet ingredients just until combined.
  8. On a work surface or in the bowl, fold the dough over onto itself using floured hands, a bowl scraper, or the spatula to incorporate any dry floury patches.
  9. Line a baking sheet with parchment; if you don't have parchment, use an ungreased baking sheet. Sprinkle a bit of flour atop the parchment or pan.
  10. Transfer the dough to the parchment or pan and divide it in half piece). Use floured hands to pat each piece into a 4" round about 1" thick (my circles were 5" and still 1" thick). Place the pan in the freezer for 15 minutes (this helps firm up the dough for cleaner cuts).
  11. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Separate the pieces so that there is at least 1" between them. Brush the top of the scones with cream and sprinkle with coarse sugar.
  12. Place the pan in the oven and immediately reduce the temperature to 375°F. Bake, rotating the pan once halfway through, for 25 to 30 minutes, until the scones are golden brown.
  13. Remove from the oven. Let the scones cool on the pan. While the scones are cooling, prepare the frosting.
  14. To make the frosting: In a large bowl or the bowl of a stand mixer, beat the cream cheese and butter until light and fluffy. Mix in the confectioners' sugar, then 1 teaspoon of the cream and the salt; beat briefly. Adjust the consistency of the frosting with additional cream or confectioners' sugar, if necessary; it should be nicely spreadable.
  15. Use a spoon or small offset spatula to spread the frosting over the tops of the scones, or transfer the frosting to a small dish to serve alongside the scones. Serve slightly warm or at room temperature.

Notes

Storage information: Store any leftover scones with cream cheese frosting in an airtight container and keep at room temperature for several days. Freeze unfrosted scones for longer storage; to serve, remove from freezer and let stand at room temperature for 30 minutes, then heat in a 350°F oven until warm.  


To work ahead, freeze unbaked scones in a single layer, then store in a zip-top bag for up to 2 months. To bake, let the scones temper on the counter while the oven heats to 375°F. Brush the tops with cream and bake as directed.


Thank you for your visit!  xo




18 comments:

  1. Oh my goodness, Kitty! THIS is my kind of teatime! Those scones sound so good, I'm saving that recipe. Of course, with a bowl of frosting like that (and I always make an extra bowl), Mr. P. spoons it right out and eats it! Love the carrots, bunny, and your tea cozy. Have a great week. Cold enough here at night (below freezing!) that I had to cover my peony and lilac with buds last night, and have a couple more nights this week of the same.

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  2. Kitty, the vintage Johnson Bros teacup is charming. I love carrot cake and the scones look amazing! I can eat cream cheese frosting with a spoon. The sculpted carrots do look real. It is supposed to go down to 28 degrees tonight and I fear damage to my snowballs, Lady Banks roses, and bridal wreath spirea. It seems to happen most years. Your teatime is so inviting! Wishing you a joy-filled week!

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  3. Kitty, those scones sound wonderful and I bet taste delicious. I love the festive table setting and I really thought that those carrots were real! LOL! Take care Kitty and I hope you have a nice week.

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  4. Oh Kitty, how delicious these sound! Will you send me one for lunch 😂 The white chocolate coconut tea sounds wonderful too! I love to decorate with carrots and bunnies for Spring, I made similar carrots when I took a sculpture course in college, I've got to get them out. Your bunny with his carrot cart is adorable!I hope you had a fun St. Patrick's Day and now it's on to Easter~
    Jenna

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  5. What beautiful teacup and mouthwatering recipe! The tea looks delicious! Hugs and blessings.

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  6. Oh what a sweet post, Kitty! I have never had carrot cake scones before. Yours looks so good. I made a half recipe of current cream scones the other day and eating the last of them right now with some tea. Such a perfect thing with coffee or tea. I may have to try carrot cake scones now. Perfect for this time of year, too! Thanks for the inspiration!
    HUGS!

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  7. So glad that you enjoyed the tea, Kitty! It's marketed as a winter tea, but I think that it can be enjoyed all year round.

    Your carrot cake scones look great! The sculpted carrots definitely fooled me. LOL.

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  8. Kitty, I am filing your carrot cake scones recipe as they look delish. I love tea and drink a nice hot cup daily. What a cute bunny with the fern and such a sweet gift. Those are the special gifts when dear friends gift us something we can bring out each year and have fond memories.Living in SW Florida we have been known to have cooler weather but luckily way above freezing. Have a warmer week. Kari @ Me and My Captain

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  9. Your scones sound amazing Kitty, wish I had one now with my coffee:@)

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  10. Good morning Kitty, I'd love to join you for teatime with a delicious carrot cake scone! The cream cheese frosting is a must for me! Love your pretty teacup, sweet bunny with carrots (the asparagus fern is perfect for it) and darling carrots Molly sculpted. It’s turned chilly here too in true March fashion, and we have freeze warnings this morning after 80 degree temps last week. I’m keeping my fingers crossed that the new tender buds and leaves are frost nipped. Enjoy your week and Happy Spring! 🐰 🐇💜

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  11. The scones look wonderful!! And those carrots look real!
    hugs
    Donna

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  12. You set the prettiest tables, Kitty! I love the handmade carrots - special treasures indeed! And I love the carrot cake scones, they look so delicious! Many blessings to you dear friend!

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  13. These scones sound delicious, Kitty. And I love those handmade clay carrots. Enjoy these early spring days.

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  14. Beautiful looking scones, Kitty! I love your daughter's scultped carrots and that charming bunny planter that your friend gifted to you. Hard to believe Easter is less than two weeks away!

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  15. Charming Johnson Bros. Vintage teacup. Your tea cozy is darling. The carrot 🥕 cake scones look delicious. Molly’s carrots do look so real, bravo. The bunny planter your friend gifted you is precious. Happy spring.

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  16. The scones sound wonderful. Cute sculpted carrots, I know they must be special.

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  17. scones are my favorite goodies to bake! easter blessings to you and yours, dear one ...

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