One of the things I’m trying to take advantage of during this deployment is the ability to cook things that are not the husband’s favorite. Easter always gets me in the mood for carrot cake (which the husband isn’t a huge fan of) so I thought I’d make some carrot cake scones for E and I to enjoy. I really loved how they turned out and I think you will too.
Now, funny story about this scone recipe….while making it, I baked my wedding ring. If you follow me on Instagram, you might have heard me relate this story over the weekend. But the short version is that I took off my band when I was kneading the scone dough and it stuck to the bottom of the cookie sheet.
I spent sooo much time trying to find this ring, you guys–I looked through the garbage, in the garbage disposal, everywhere.
Wanna know where I found it? In the oven.
Yep, I baked my ring. Thankfully, after a good soak in vinegar, my ring was back to normal but I have learned an important lesson. Always look in the oven.
But, anyway, back to these carrot cake scones. The most important thing to remember when making these scones is to use cream instead of milk–the dough will be less sticky and the end result will be moist and delicious.
What really puts these scones over the top is the maple glaze. The scones themselves lean more toward the savory side so the glaze gives them just the right sweetness.
- 2 cups flour
- 1/4 cup brown sugar packed
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1 tsp allspice
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 cup packed grated carrots
- 5 tbsp butter cold and cut into cubes
- 1 cup cold heavy cream
- 3 tbsp maple sugar
- 1 heaping cup powdered sugar
- 1-2 tsp heavy cream as needed
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
In a large bowl, combine flour, brown sugar, baking powder, spices, and salt. Add the grated carrot and stir until incorporated.
Add the cold butter and cut in the butter till it's smaller than pea-sized. (I used a pastry cutter to do this.)
Create a well in the center of the dry ingredients and pour in the heavy cream. Stir until a dough ball forms.
Scrape the dough onto a lightly floured surface and knead about 10 times. Pat the dough into an 8-inch disc about 1-inch thick. Use a knife to cut the dough into 8 wedges.
Transfer the scone wedges onto the parchment-lined baking sheet. Brush the tops of the scones with cream. Bake at 425 degrees for about 16 to 20 minutes until the scones are golden brown.
Once the scones are done, transfer them with a spatula to a cool surface. Be sure the scones are completely cooled before glazing.
Combine the powdered sugar and maple syrup in a small bowl. Be sure to scrape the sides of the bowl as you stir. If the glaze is too thick, add a teaspoon of cream until the glaze is a smooth and spreadable consistency. Using a spoon glaze the top of each scone generously.
Along with carrot cake, my side of the family always serves a traditional French meat pie called tourtiere. Do you have any Easter recipe traditions?