Whole Grain Carrot Cake Scones with Cream Cheese Frosting

Photo by Chantal D.
Adapted from texanerin.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

scones

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from texanerin.com

Ingredients

  • Carrot cake scones:

  • 1 3/4 cups 1 3/4

    cups (210 grams) white whole wheat flour

  • 1/4 cup 1/4

    cup (50 grams) coconut sugar or unrefined sugar

  • 2 teaspoons 2

    teaspoons baking powder

  • 1/4 teaspoon 1/4

    teaspoon salt

  • 1 1/2 teaspoons 1 1/2

    teaspoons cinnamon

  • 1/2 teaspoon 1/2

    teaspoon ginger

  • 1/4 teaspoon 1/4

    teaspoon nutmeg

  • 6 tablespoons 6

    tablespoons (85 grams) cold butter or room temperature coconut oil1

  • 1/2 cup 1/2

    cup (50 grams) grated carrots

  • 3 3

    – 6 tablespoons (60ml – 90ml) milk of choice

  • Cream cheese frosting:

  • 2 ounces 2

    ounces cream cheese

  • 4 teaspoons 4

    teaspoons maple syrup

  • 1 1/2 teaspoons 1 1/2

    teaspoons vanilla

  • dash dash of salt

Directions

1. Preheat the oven to 400°F (205°C) and line a baking sheet with a Silpat or piece of parchment paper. 2. Mix together the flour, sugar, baking powder, salt and the spices. 3. Cut in the butter with two knives or a pastry cutter until the mixture resembles coarse crumbs. 4. Stir in the grated carrots and then tablespoon by tablespoon, mix in the milk. Sometimes I just need three tablespoons, but some days I need six. Don’t over mix and don't add to much milk! You want to add just enough milk so that the dough holds together, but if you add too much, the dough will be muffin-like. 5. Transfer the dough to the Silpat or parchment paper and form a circle about 3/4" thick and then cut 8 triangles. 6. Bake until slightly brown around the edges, about 12–15 minutes (it’ll depend on how big they are). They should be firm and feel slightly hard when you press the top of the scones. 7. While the scones are baking, prepare the frosting by mixing all the frosting ingredients together. 8. Remove the scones from the oven and let them cool for 15-30 minutes. 9. Pipe or spread on the frosting and serve immediately. 10. If there are any leftovers (with frosting on them), store in the refrigerator. If the leftovers are unfrosted, store at room temperature. Store any remaining cream cheese frosting in the refrigerator until ready to use. Notes: If you use unrefined coconut oil rather than refined, there might be a slight coconut taste.

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