- Cooking Time: 20 minutes
- Servings: about 18
- Preparation Time: 20 minutes
- My Scone Base Recipe:
- 1 large egg
- 1/2 cup of cold buttermilk
- 1 cup of all-purpose flour
- 2/3 cup of whole wheat flour
- 1 1/3 cups of old fashioned oats
- 1/3 cup sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick plus 2 Tablespoons (10 tablespoons) cold unsalted butter, cut into cubes or shredded in your food processor
- The Carrot Cake part:
- (feel free to use a mixture of ingredients... your favorite carrot cake is a matter of your personal taste)
- 1/4 cup of golden raisins
- 1/4 cup of shredded, sweetened coconut
- 1/4 cup of chopped walnuts
- 1/2 cup of shredded carrot
- 1 tablespoon total of carrot cake seasoning such as:
- cinnamon, nutmeg, ground cloves, orange zest.. whatever you like! Heck, you could even use pumpkin pie spice. (But I use "Cinnamon Plus" by Pampered Chef)
- Cream Cheese Icing:
- 4 ounces of cream cheese, room temperature
- 1 1/2 to 2 cups of powdered sugar
- 1 to 2 tablespoons of milk
- 2 teaspoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- Keep shredded or cubed butter in the freezer until you are ready to use it.
- Combine egg and buttermilk and put it in the 'fridge until you are ready to use it.
- For the scones:
- Preheat oven to 400.
- In a large bowl, whisk together flours, oats, sugar, baking powder and soda, salt, and your carrot cake seasoning.
- Put the flour mixture in the freezer until after the next step.
- Combine your carrot cake ingredients in a small bowl and set aside.
- Take out the flour mixture, and cut in butter with a pastry cutter, two forks or even your fingers until the mixture is crumbly. But make sure it stays cold!
- (If you're worried about the mixture heating up, put it in the freezer and wash some dishes. No worries.)
- Add buttermilk mixture to the flour mixture with a wooden spoon and stir until just combined.
- Fold in the carrot cake ingredients and really incorporate them into the dough.
- Out dough on a flour surface and kneed together a few times.
- Pat the dough down into a round disk about an inch and a half thick.
- Using an ice cream scooper, scoop out scones and place on a baking sheet.
- Bake for about 20 minutes, or until golden.
- Transfer to a cooling rack for about 10 minutes... or just enough time to make the...
- Cream Cheese Icing:
- In a bowl using a fork, cream the cream cheese. (You might have to pop it in the microwave for 10 seconds or so. Just take off the foil wrapper first. You only make that mistake once.)
- Add a cup and a half of the powdered sugar, the milk, the lemon juice, and the vanilla.
- Add more powdered sugar or lemon juice to reach desired consistency.
- Add about a spoonful of icing to the top of each scone. You won't regret it.:)
- *Note: you can freeze the scooped, uncooked scones for up to a month.
NotesMy mother's favorite cake is carrot. My favorite things to bake are scones. When her birthday rolled around, I knew that putting the two together would be the perfect breakfast treat. The great thing about these scones, is that they taste like carrot cake but they don't have a cakey texture... these are all scone, baby. While scones don't take long to whip up, I like to take my time and make sure that all the ingredients are cold and stay cold. Cold ingredients are the key to good scones.
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