My latest scones… carrot cake scones, it’s like having dessert for breakfast.
I hope everyone had a wonderful Thanksgiving Day. I know that I was blessed to have a lot of my family around to join in on the festivities. Mike’s side of the family is spread all across the United States, so he usually makes calls to different ones in his family to wish them a happy holiday. It is sad not to be able to share in the festivities with his side, especially since he has such a wonderful and loving family.
The day was filled with a lot of delicious foods! And as always I ate too much, but then that is part of the celebration. Right?
As you may know, I love making scones. Just take a look around my blog and you will see a variety that I have made in the past few years. There are times where I think that I will run out of ideas for new flavors when it comes to scones, but so far that has not happened. And I hope I can always come up with new ideas, I love sharing them with you.
The carrot cake scones really do remind me of eating carrot cake, only in a scone form. They are moister than some of the other scones that I have made in the past, but credit that to the carrots that you find in these scones. The cream cheese frosting has a hint of cinnamon, which definitely adds to the flavor of the scone.
It really is like have dessert for breakfast, but I hope a bit healthier.
- 3 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup butter
- 3/4 cup shredded carrots
- 1 egg
- 2/3 cup milk
- 1/2 teaspoon vanilla
- 2 ounces cream cheese
- 1 tablespoon butter
- 3 tablespoons milk
- 1/4 teaspoon cinnamon
- 1 cup powder sugar
- 1/4 teaspoon vanilla
- Preheat oven to 375 degrees F. Grease a large cookie sheet.
- In a large bowl add the flour, baking powder, salt, and sugar, mix together. Cut in the butter with a pastry cutter or fork until well blended and crumbs form.
- Toss in the carrots.
- Mix the egg, milk and vanilla together in a small bowl. Add this mixture with the dry ingredients using your hand mix together until the dough comes together in a ball.
- On a lightly floured surface, pat the dough into an 8-inch circle. Cut into 8 wedges. Place the wedges on the prepared cookie sheet.
- Place the scones into the oven and bake for 15 to 17 minutes or until lightly browned.
- Remove from the oven and cool on cooling rack until completely cooled.
- As the scones are cooling make the frosting. With an electric mixer beat the cream cheese and
- butter together until fluffy. Mix in the milk until combined. To this mixture add the powder sugar and cinnamon, mix until creamy and smooth. Add the vanilla and beat in.
- Drizzle frosting over cooled scones.