Carrot cake scones with cream cheese glaze

By dgebo

Ingredients

• Cream Cheese Glaze:
• Spicy Carrot Cake Scones with Cream Cheese Glaze
• 3 cups all-purpose flour
• 2/3 cup sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon orange zest, finely minced
• 1/2 cup round walnuts
• 1/2 cup unsalted butter, cut into chunks
• 1 cup buttermilk (you can use 1 C milk + 1 T to 2 T vinegar instead)
• 1 large egg
• 1 1/2 teaspoons pure vanilla extract
• 1 cup shredded carrots
• 1/2 cup golden raisins or minced dried pineapple
• 4 ounces or 1/2 cup cream cheese, softened
• 1 1/2 to 2 cups confectioner's sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• Finishing Touches:
• 3/4 cup toasted coconut
• orange zest
• ground cinnamon

Preparation

Step 1

Preheat oven to 400º.

Stack two baking sheets together and line topsheet with parchment paper. Arrange oven rack to upper third position. (So bottoms do not burn or get too brown).

In a food processor, add flour, sugar, salt, baking powder, baking soda,
cinnamon, orange zest and walnuts and blend briefly. Add butter and
pulse to make a coarse, grainy mixture. Turn out into a large bowl.

Make a well in the center and stir in buttermilk, egg, and vanilla. Stir well
with a fork to make a soft batter; then fold in carrots and raisins. Let
rest for 5 minutes.

Pat or press out dough to 3/4 inch thickness on a floured work surface.
Cut into desired shape. Place on prepared baking sheets. Bake until
lightly browned, about 15 to 20 minutes. Cool scones on a wire rack.

To make cream cheese glaze:
Place cream cheese, confectioner’s sugar, lemon juice, and vanilla in bowl.

Beat with hand held mixer to make a smooth glaze. When scones are completely cooled,spread generously with cream cheese glaze. Top with any combination mix of toasted coconut, orange zest, and cinnamon.

Makes 12 large or 24 smaller scones.