Carrot Cake Scones Baked Until the Center Springs Back

For Carrot Cake Scones Baked Until the Center Springs Back, the counter starts with all-purpose flour, sugar, and light brown sugar. Portion it for 12 scones.

Count on 20 minutes of prep, 20 minutes of cooking, 2 hours of resting, about 2 hours from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Scone Dough

• 4 1/3 cups all-purpose flour
• 1/2 cup sugar
• 1/3 cup light brown sugar
• 1/2 teaspoon kosher salt
• 1 tablespoon cinnamon
• 1 1/2 teaspoon baking powder
• 13 tablespoons unsalted butter cold, cubed
• 1/2 tablespoon vanilla extract
• 3 eggs
• 3/4 cup heavy cream
• 3 cups carrots shredded and squeezed
• 2/3 cup walnuts toasted
• 1/2 cup raisins
• heavy cream for topping

Cream Cheese Glaze

• 5 1/2 tablespoons cream cheese softened
• 1 3/4 cups confectioners' sugar
• 1 1/2 tablespoons milk

How the cooking goes

1. Heat the oven to 325°F convection (350°F conventional). Prepare a sheet pan with baking paper.
2. In a mixing bowl or the bowl of a electric mixer fitted with the paddle attachment, combine the flour, both sugars, salt, cinnamon, and baking powder. Add the cold cubed butter and mix on low until no visible pieces remain and the mixture resembles wet sand.
3. In a separate bowl, combine the vanilla, eggs, and heavy cream with an immersion blender or whisk until the texture looks smooth, pale, and streak-free.
4. With the mixer running on low, slowly pour in the cream mixture then mix until almost incorporated.
5. Turn the dough out onto a clean work surface and knead gently until no dry spots remain. Squeeze the shredded carrots thoroughly before adding. Fold through the carrots, toasted walnuts, and raisins until evenly distributed.
6. Roll the dough to about 1 inch thick. Cut into 3.5-inch strips, then cut each strip into squares and each square diagonally to form triangles. Move it onto the prepared sheet pan and refrigerate for at least 30 minutes but 2 hours will give you better results!
7. Brush the chilled scones with heavy cream. Bake for 18 to 20 minutes, until the surface is deep gold and puffed. Cool completely on the sheet pan.
8. Whisk together the cream cheese, confectioners’ sugar, and milk until the texture looks smooth. Keep covered with plastic wrap until ready to use. Drizzle over the cooled scones and serve.

After it comes off the heat

Cool the sheet on a rack before the pieces are stacked. A covered tin keeps them for a few days.

If you want another plate from Scones, open Strawberry Scones for a Morning Plate and Chocolate Chip Scones Baked Until the Tops Crack.