Carrot Scones Recipes

Steps:

• For the scones: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and lightly dust with flour.
• Whisk together the flour, brown sugar, baking powder, cinnamon, orange zest, nutmeg and salt in a large bowl until combined. Add the butter and work it into the flour mixture with your fingers or a pastry blender, just until it resembles a coarse meal.
• Whisk the cream, shredded carrot and egg together in a medium bowl until combined. Add the walnuts. Add the carrot mixture to the flour mixture and fold with a rubber spatula until the dough just comes together. Lightly dust your worksurface and hands with flour. Turn the dough out onto the surface and pat into a 6-inch round, about 1-inch thick. Cut into 8 equal-size wedges.
• Space the scones evenly on the prepared baking sheet. Use a pastry brush to brush more heavy cream on top of each scone. Bake until the tops are matte and golden brown, about 15 minutes. Transfer to a wire rack to cool completely.
• For the glaze: Whisk the cream cheese and 1 tablespoon milk until slightly smooth. Add confectioners' sugar and vanilla extract. Add another 1 to 2 tablespoons milk and whisk until smooth and the glaze runs off the whisk. Cover with a damp paper towel until ready to use.
• Drizzle some glaze over each scone, letting it drip over the edges. Sprinkle with walnuts and serve.

Steps:

• Heat oven to 400°F (375°F for dark or nonstick pan). Grease cookie sheet, or spray with baking spray with flour.
• In large bowl, cut cream cheese into dry cake mix, using fork, until mixture looks like fine crumbs. Stir in oil, egg, walnuts and raisins until soft dough forms. Knead 6 times on well-floured surface.
• Divide dough in half; shape each half into a ball. Press dough into 3/4-inch-thick circle (about 6 1/2 inches in diameter). Cut each into 6 wedges with lightly floured knife. Place 1 inch apart on cookie sheet.
• Bake 15 to 19 minutes or until edges just begin to brown. Remove from cookie sheet. Cool 10 minutes. In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Drizzle frosting over scones. Serve warm. Store covered.

Steps:

• Heat oven to 400°. Mix flour, sugar, baking powder, pumpkin pie spice and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk, carrots, raisins and egg until dough leaves side of bowl and forms a ball.
• Drop dough by tablespoonfuls 2 inches apart onto ungreased cookie sheet; press slightly.
• Bake 15 to 18 minutes or until light golden brown. Immediately remove from cookie sheet to wire rack. Drizzle with Spice Glaze. Serve warm.

Steps:

• Preheat oven to 400°; stack two baking sheets together and line the top sheet with parchment paper.
• Arrange oven rack to upper third position.
• In a food processor, add flour, sugar, salt, baking powder, baking soda, cinnamon, orange zest, and walnuts; blend briefly.
• Add in butter and pulse to make a coarse, grainy mixture; turn out into a large bowl.
• Make a well in center and stir in buttermilk, egg, and vanilla.
• Stir with a fork to make a soft batter, then fold in the carrots and raisins; let rest 5 minutes.
• 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; bake until lightly browned, 15-20 minutes.
• Cool scones on a wire rack.
• Meanwhile, make glaze--place cream cheese, powdered, sugar, lemon juice, and vanilla in clean food processor; process to make a smooth glaze.
• When scones are completely cooled, spread generously with cream cheese glaze.
• Top with toasted coconut, carrot shreds, orange zest, and cinnamon.