Ingredients
Scale
- 1 cup shredded carrot (shredded on large holes of box grater)
- 2 cups all-purpose flour (spooned and leveled)
- 1/2 cup granulated sugar
- 2 tablespoons packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted cold butter, shredded on large holes of box grater and frozen
- 1 large egg, lightly beaten
- 1/4 cup plus 1 tablespoon heavy whipping cream, divided
- 1/4 cup 2% or skim milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, toasted
- 1 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/2–1 tablespoon 2% or skim milk
- Additional toasted pecans for topping
Instructions
- Preheat the oven to 400°F and line a large sheet pan with parchment paper.
- Place the shredded carrot in a kitchen towel and squeeze tightly to remove excess water. Set aside.
- In a large bowl, mix the flour, both sugars, spices, baking powder, and salt. Incorporate the frozen shredded butter using a pastry cutter until crumbly.
- In a medium bowl, whisk together the egg, 1/4 cup heavy cream, milk, and vanilla until smooth. Fold the liquid mixture, drained carrots, and pecans into the flour mixture to form a shaggy dough. Knead gently until the dough comes together.
- On a floured surface, pat the dough into a 1-inch thick circle. Cut into 4 wedges and stack them, then flatten back to 1-inch thick and retouch the circle.
- Cut the dough into 8 wedges and place them 2 inches apart on the prepared sheet pan. Freeze the scones for 15 minutes.
- Brush the scones with the remaining heavy cream and bake for 15-18 minutes until golden-brown. Let cool on the pan for 10 minutes before transferring to a wire rack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the butter is very cold for flaky scones.
Adjust the amount of milk as needed to achieve desired frosting consistency.
Serve with cream cheese frosting for added flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 231
- Sugar: 8g
- Sodium: 153mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 26mg