This recipe was designed for the hibernators amongst us (and might just make for the perfect post-Thanksgiving breakfast while we’re at it). Although the weather was unseasonably warm for a while there, it has since taken a turn for the worst (best?) and I, for one, am thrilled. I’ve been hunkering down the past little while, fireplace roaring, hot bevvy in hand, and whipping up baked goods like it’s going out of style (which just so happens to be one of my comfort activities). My most recent endavour: these carrot cake scones. And from here on out they will be know as the recipe I make the minute the chatter of potential snowfalls begin to pop up in my feed. It’s a celebration of the cold in the form of cinnamon, spice, and everything nice… and don’t even get me started on the cream cheese frosting. Your home will smell like magic, your kitchen warmed, and those bellies? Satiated.
½ cup unsalted butter, cold and cut into 1/2" cubes
¾ cup heavy cream, plus ¼ cup for brushing
1 cup shredded carrots
FOR THE TOPPING
4 Tbsp. unsalted butter, softened
¼ cup cream cheese, softened
2 cups powdered sugar
pinch of salt
1 tsp. vanilla extract
1 to 4 tsp. milk
½ cup chopped pecans
Preheat oven to 350℉.
In a large bowl, mix together the flour, sugar, salt and spices. Add the cold butter and, using your fingertips, mix until your mixture resembles coarse pea-sized crumbs.
Stir in the carrots, fold in the 3/4 cup heavy cream using a rubber spatula until the dough starts coming together.
Place your mixture onto a lightly floured work surface and knead a few times. Roll into a large circle, 3/4" thick, and cut using a round (or square) cookie cutter. Place on a parchment lined baking sheet and bake for 18-20 minutes, until golden brown.
Remove from oven and let cool completely on a wire rack.
While your scones are baking, mix together the softened butter, cream cheese, powdered sugar, salt and vanilla. Add in the milk, on teaspoon at a time, until desired consistency is reached. Transfer to a pastry bag (or a ziplock bag, with the tip cut off) and pipe onto your completely cooled scones. Sprinkle with pecans and enoy!
To make the glaze, mix together all of the ingredients, except for the pecans, in a large bowl. Add as much milk as needed to get a pourable consistency, but not too thin. Transfer to a pastry bag or plastic food storage bag with the tip snipped off, and drizzle on top of cooled scones. Sprinkle with chopped pecans and allow to set for a few minutes before serving.
Feel free to add raisins, if that's your thing! Leftovers can be stored in an airtight container at room temperature , for up to 2 days or in the fridge for up to 4. You can also freeze them!