Ingredients
The following ingredients have 8 Servings
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 Tbsp baking powder
- 1 1/4 tsp ground cinnamon
- 3/4 tsp ground ginger
- 3/4 tsp ground allspice
- 1/4 tsp ground cardamom
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/2 cup (1 stick) unsalted butter, (chilled and cut into cubes)
- 1/2 cup heavy cream, (plus more for brushing scones)
- 2 large eggs
- 1 1/2 cups grated carrots ((from about 3 large carrots), plus more for topping)
- 1/3 cup chopped walnuts, (plus more for topping (optional))
- 4 oz. cream cheese, (room temperature)
- 1/4 cup confectioners' sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp ground allspice
- Pinch ground cardamom
- Pinch salt
- Pinch pepper
- 1/2 cup heavy cream or milk
Instruction
- Pre-heat oven to 400 degrees and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger, allspice, cardamom, salt, and pepper.
- Cut in butter with a pastry blender or fork (or your hands), until pea-size pieces form with some larger chunks remaining.
- In a small bowl, whisk together cream and eggs. Using a spatula, fold the cream/egg mixture, grated carrots, and chopped walnuts into the dry mixture until just combined.
- On a lightly floured surface, gently knead the dough a few times. Then using your hands, form a circle about 3/4" thick. Slice dough into 8 triangles and place on prepared baking sheet. Brush scones lightly with heavy cream.
- Bake for 13-16 minutes, until scones are just turning golden around edges.
- Let scones cool before drizzling with chai cream cheese frosting and sprinkling with additional grated carrots and chopped walnuts.
