Description
Soft, chewy brown butter carrot cake scones filled with warm spices and topped with a cream cheese glaze.
Ingredients
Scale
- 2 2/3 cups all-purpose flour
- 1/3 cup packed brown sugar
- 1 teaspoon ground ginger
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/3 cups shredded carrots
- 9 tablespoons butter
- 2/3 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons cream cheese
- 2 tablespoons powdered sugar
- 1 tablespoon milk
Instructions
- Brown the butter until light amber and chill for 2 hours.
- Mix flour, sugar, spices, baking powder, baking soda, and carrots.
- Cut chilled butter into the dry mixture until pea-sized pieces remain.
- Whisk buttermilk, egg, and vanilla together.
- Mix wet and dry ingredients into a shaggy dough.
- Shape into an 8-inch circle and chill for 45 minutes.
- Cut into 8 wedges, brush with buttermilk, sprinkle with sugar, and bake at 375°F for 25 minutes.
- Mix glaze ingredients and drizzle over warm scones.
Notes
- Place a drip tray on the bottom rack of the oven because the butter may melt slightly during baking.
- Keep butter cold for the best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: English
Nutrition
- Serving Size: 1 scone
- Calories: 335
- Sugar: 11
- Sodium: 129
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 6
- Cholesterol: 60