Fair warning, I’m going to be writing about scones again. I know I’ve written about them here and here, but this recipe is just so versatile that you can’t go wrong. Thanks again to Ms. Molly Wizenberg over at Orangette for sharing the original recipe, which you can find here.
Last week I spent a delicious week-long vacation in my hometown at my parent’s house. It’s was full of friends, food and fun. OK, done with the alliteration now. Back to the scones.
I was browsing/snooping through my parent’s pantry and spotted a can of cream cheese frosting. Naturally, I inspected the “baking” shelf to see if we had a carrot cake mix. (Yes, I come from a boxed cake family. I kneel at the alter of Duncan Hines and Betty Crocker.) Finding no carrot cake, but now fully consumed with the need for carrot cake, my thoughts turned to scones.
“There’s a carrot in the crisper drawer.”
“You’ve got ground spices and raisins.”
“Is this allowed in the world of scones? What would QE2 think?”
With all that swirling around in the ol’ noggin, I booted up my computer to do some Internet searches on carrot cake ingredients. Having never made a carrot cake myself, I was surprised to find the list of ingredients runs the gamut and some recipes included ingredients completely out of the box. Crushed pineapple? Is that normal, or have I just been eating really boring carrot cake all my life?
After jotting down a short list, I raided the spice cabinet and assembled a cast of carrot cake characters and set to work.
Carrot Cake Scones, makes 8 wedge-style scones
1/2 cup skim milk
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
6 Tbs. unsalted butter, cubed and frozen
3 Tbs. white sugar
1/3 cup raisins
1/2 cup shredded carrot, about one medium-sized carrot
1/8 tsp. each of ground cloves, ground ginger, and ground nutmeg
1/4 tsp. ground cinnamon
1. Preheat oven to 425*F. In a large bowl sift together flour, salt, baking powder, and spices. In a measuring cup whisk together the milk and egg.
2. Rub the frozen butter into the flour mixture, working the butter into pea-sized pieces. Add the raisins, shredded carrots, and sugar into the flour mixture. Toss the carrot and raisins and coat in the flour. Add the egg/milk mixture, reserving a little for later, and stir with a wooden spoon until just combined.
3. Turn out the dough onto a well-floured cutting board or counter and fold/knead dough no more than 12 times. Pat the dough into a round between 10 or 12 inches in diameter. Cut into 8 wedges and brush the tops with the remaining egg/milk mixture. Bake for 10 to 15 minutes until golden.
These turned out a little less sweet than I was expecting. Carrots have a natural sweetness to them, so I thought I wouldn’t need to alter the sugar. Maybe I was using an older carrot, but next time I’ll up the sugar or add in a tablespoon or more of brown sugar. Or you could just serve these with cream cheese frosting, which typically makes most things better.
Carrot cake scones pair exceptionally well with coffee. Enjoy.