"These earthy, spicy scones are just subtly sweet, making for a deliciously tender, light snack with tea."
Spiced Carrot Scones
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 40mins
Cook time 25mins
Serves or Makes: 8
Recipe Card
For the Scones
ingredients
- 2 3/4 cups all purpose flour
- 1/3 cup granulated sugar, plus more for sprinkling
- 1 tablespoon baking powder
- 3/4 teaspoon Kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup cold butter
- 1 cup carrot, grated
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons cream
Method
Step 1
Line a large baking sheet with parchment paper and set aside. Place another piece of parchment paper on the counter and take out a bench scraper or sharp knife. Set aside.
Step 2
In a large mixing bowl, whisk together flour, sugar, baking powder, salt, cinnamon, cardamom, nutmeg and cloves.
Step 3
Use a box grater to grate cold butter into pieces into the flour, and stir gently to combine. Continue until there are no large chunks of butter but flaky bits throughout. Stir in the grated carrot. Set aside.
Step 4
In a medium bowl, whisk together milk, eggs, and vanilla. Pour into dry ingredients, stirring to just moisten flour and incorporate all dry bits. Do not over mix. As you work the dough into a solid mass, it will continue to hydrate.
Step 5
Dump the dough onto the parchment sheet on the counter, and gently flatten into a round disc about 1 inch thick. Use your bench scraper or sharp knife to cut the circle into 8 wedges. Transfer each wedge to the baking sheet, and place baking sheet in the freezer for 30 minutes. Preheat the oven to 425°F
Step 6
When scones have thoroughly chilled, brush with cream and sprinkle with sugar. Bake until golden brown and tall, 18-25 minutes.
Step 7
Serve warm. Best eaten immediately, but the carrot helps keep these moist for up to 24 hours.