The scones do taste a bit like carrot cake, but just not as super sweet as carrot cake. At least the one my mom has always made is very sweet. I don't know about yours.
Orange Basil Scones, Cranberry Ginger Scones, and Lemon Blueberry Scones. The dough was a bit sticky, but workable. I didn't want to add too much more flour because, they would become too dry. I just dusted the top lightly to roll it out and cut the shapes.
I love how rustic these Honey Carrot Scones came out. You can see all the bits of carrots and the speckles of cinnamon and nutmeg.
Honey Carrot Scones
Prep Time: 15 minutes
Cook Time: 13-15 minutes
Keywords: bake bread breakfast snack dessert carrots raisins rolled oats pecans Easter scones American spring
Ingredients (12 scones)
- 2 1/2 cups flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup quick oats
- 1 cup raisins
- 1/2 cup chopped pecans
- 6 tablespoons cold butter
- 1/2 cup milk
- 1 egg
- 1/3 cup honey
- 1 cup shredded/grated carrots
- 4 oz. mascarpone cheese
- 1/2 cup confectioners sugar
- 1/2 teaspoon vanilla extract
- 3-4 tablespoons milk
- colored sugar
InstructionsFor the scones
Preheat oven to 425° F.
In a stand mixer, mix flour, sugar, baking powder, spices, and oats, until well blended.
Then add the raisins and pecans and mix well.
Cut up butter and add to flour mixture, mixing on low speed for 1 minute.
In a small bowl/measuring cup mix egg and milk until blended and add to the flour mixture.
Then add honey and mix on low speed until fully incorporated.
Lastly, add the shredded carrots and mix until evenly distributed.
Remove dough from the mixer and roll into a ball. The dough will be a bit sticky, but manageable.
Place the ball onto a lightly floured surface and flatten out to about a 10" circle. Sprinkle with a bit of flour to help flatten it out, just don't overdo it.
With a knife or pizza cutter, divide the dough circle into 12 equal triangles.
Separate the triangles and place on a parchment lined cookie sheet.
Bake at 425 degrees for 13-15 minutes or until tops are golden and a toothpick inserted in the middle of the scone comes out clean.
Remove from the oven and allow to cool before glazing.For the glaze
Place the cheese in a small bowl and beat with a hand mixer until fluffy.
Mix in the sugar by hand until smooth, then add the vanilla and mix until well combined.
With a spatula, spread the glaze over each cooled scone and enjoy!Optional toppings
You can add festive sprinkles or colored sugar if you like on top of the glaze.Notes
If you are making the scones ahead of time, wait till you serve the scones to add the glaze.
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