These carrot cake scones are a enjoyable and gently spiced twist on a traditional cream tea favorite, mixing the comforting flavours of conventional carrot cake with the buttery texture of a very good scone.
They’re fast to make, simple to serve, and excellent for springtime gatherings, Easter bakes, or simply one thing a bit of totally different along with your afternoon cuppa.
The dough is flavoured with blended spice and orange zest, bringing a heat, aromatic elevate that works fantastically with the pure sweetness of grated carrot and sultanas.
The feel is mild and delicate, with a mild crunch on the surface.
As with every scone dough, a lightweight contact is essential—simply sufficient mixing and shaping to convey every part collectively with out overworking it.
Slicing the dough into wedges relatively than rounds retains issues easy and avoids extra dealing with, whereas brushing with milk helps create that golden end.
The result’s a batch of rustic, barely candy scones with all of the flavours of carrot cake in a fraction of the time
As soon as baked and cooled, a beneficiant spoonful of cream cheese icing provides that traditional carrot cake topping, turning them into extra of a deal with with out making them overly candy.
Should you’re serving them for an important day, a carrot-shaped cake topper is a stunning crowning glory, however not important.
I picked mine up within the baking aisle of my native grocery store, however you can too get the very same carrot decorations on Amazon.
These scones are greatest loved contemporary on the day they’re baked, however they’ll hold effectively in an hermetic container for a few days – simply keep away from icing them earlier than you are able to eat as iced scones must go within the fridge, which might make them a bit powerful.
Should you’d wish to make them forward, you possibly can freeze the scones earlier than including the icing and easily thaw and enhance whenever you’re able to serve.
Serve these yummy carrot cake scones with tea, espresso, or perhaps a spiced chai latte for a comfortable flavour pairing.
They’re additionally pretty alongside a dollop of clotted cream and a drizzle of honey or maple syrup should you’re feeling indulgent.
I am actually happy with how very similar to carrot cake these scones end up each time.
They’re good for brunch, a bake sale or only a weekend baking session.
Learn on for the total recipe with detailed directions and a useful {photograph} for each step. And when you’ve got any questions, simply depart me a remark. Get pleasure from!
Components
For the scone dough
400 g (14.1 oz) self-raising white flour (self rising flour) plus some for dusting1 tsp mild delicate brown sugar1 tsp baking powder1 tsp blended spice100 g (3.5 oz) salted butter chilly and cubed75 g (2.6 oz) sultanas150 g (5.3 oz) carrot coarsely grated1 unwaxed orange zested200 ml (6.8 floz) complete milk plus a bit of to brush the tops
For the topping
100 g (3.5 oz) cream cheese150 g (5.3 oz) icing sugar (powdered sugar)8 carrot-shaped cake decorations non-obligatory
Directions
Make the scones
Preheat the oven to 200C/390F (180C/355F fan).
Mud your baking sheet with flour.
In a bowl, combine the flour, blended spice, and baking powder.
Add the chilly cubed butter.
Utilizing the ideas of your fingers, rub within the butter till you have got a fair crumb.
Slowly add the milk whereas mixing utilizing a flat knife.
The combination ought to begin to clump collectively.
Add the sultanas, grated carrot, and orange zest.
Stir to distribute.
Tip the dough onto a floured floor and collect collectively, dealing with simply sufficient to kind right into a disc about 18cm huge.
Use a knife or cake scraper to divide into 8 wedges.
Elevate the scones into the lined baking sheet, spacing them effectively in order that the warmth can flow into.
Brush the tops with milk.
Place the tray within the centre of your preheated oven and bake for 25-28 minutes till the scones have puffed and turned golden.
Make the topping
Whisk the cream cheese and icing sugar collectively to create a thick icing.
Spoon evenly over the scones and high with one carrot-shaped cake ornament per scone, should you like.
Get pleasure from!
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Carrot Cake Scones Recipe
These carrot cake scones mix the comforting flavours of conventional carrot cake with the buttery texture of a very good scone.
Servings: 8 scones
Components
For the scone dough
400 g (14.1 oz) self-raising white flour (self rising flour) plus some for dusting1 tsp mild delicate brown sugar1 tsp baking powder1 tsp blended spice100 g (3.5 oz) salted butter chilly and cubed75 g (2.6 oz) sultanas150 g (5.3 oz) carrot coarsely grated1 unwaxed orange zested200 ml (6.8 floz) complete milk plus a bit of to brush the tops
For the topping
100 g (3.5 oz) cream cheese150 g (5.3 oz) icing sugar (powdered sugar)8 carrot-shaped cake decorations non-obligatory
Directions
Make the scones
Preheat the oven to 200C/390F (180C/355F fan).
Mud your baking sheet with flour.
In a bowl, combine the flour, blended spice, and baking powder.
Add the chilly cubed butter. Utilizing the ideas of your fingers, rub the butter into the flour till you have got a fair crumb.
Slowly add the milk whereas mixing utilizing a flat knife. The combination ought to begin to clump collectively.
Add the sultanas, grated carrot, and orange zest and stir to distribute.
Tip the dough onto a floured floor and collect collectively, dealing with simply sufficient to kind right into a disc about 18cm huge. Use a knife or cake scraper to divide into 8 wedges.
Elevate the scones into the lined baking sheet, spacing them effectively in order that the warmth can flow into.
Brush the tops with milk.
Place the tray within the centre of your preheated oven and bake for 25-28 minutes till the scones have puffed and turned golden.
Make the topping
Whisk the cream cheese and icing sugar collectively to create a thick icing.
Spoon evenly over the scones and high with one carrot-shaped cake ornament per scone, should you like.
Vitamin
Energy: 449kcal | Carbohydrates: 69g | Protein: 8g | Fats: 16g | Saturated Fats: 10g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Trans Fats: 0.4g | Ldl cholesterol: 43mg | Sodium: 146mg | Potassium: 321mg | Fiber: 3g | Sugar: 29g | Vitamin A: 3693IU | Vitamin C: 10mg | Calcium: 96mg | Iron: 1mg
* Word: dietary data is estimated, primarily based on publicly obtainable knowledge. Nutrient values might fluctuate from these printed. Info on this web site shouldn’t be taken as medical recommendation. Cuisines establish the first area of inspiration for a dish.
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