Carrot Cake Scones
 
Makes 8
Ingredients
  • 3 cups (375 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (2 grams) ground cinnamon
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ teaspoon (1 gram) ground ginger
  • ¼ teaspoon ground cloves
  • ¾ cup (170 grams) cold unsalted butter, grated
  • 1 cup (99 grams) grated carrot
  • ⅓ cup (43 grams) golden raisins
  • ⅓ cup (38 grams) chopped walnuts
  • ¾ cup (180 grams) whole milk
  • 2 large eggs (100 grams), divided
  • 1 tablespoon (15 grams) heavy whipping cream
  • Crème Fraîche Icing (recipe below)
  • Garnish: chopped walnuts
Instructions
  1. Preheat oven to 400°F (200°C.) Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, salt, ginger, and cloves. Add cold butter, tossing to coat. Cover and freeze for 15 minutes. Stir in carrot, raisins, and walnuts.
  3. In a small bowl, whisk together milk and 1 egg (50 grams). Add milk mixture to flour mixture, stirring and folding just until moistened. Turn out dough onto a heavily floured surface. Using well-floured hands, knead dough 5 to 10 times, about 1 minute. Shape dough into an 8-inch circle. Using a bench scraper or sharp knife, cut into 8 wedges. Place about 1½ inches apart on prepared pan.
  4. In a small bowl, whisk together cream and remaining 1 egg (50 grams). Brush egg wash onto scones.
  5. Bake until golden brown, 12 to 19 minutes. Let cool completely. Spread Crème Fraîche Icing onto scones. Garnish with walnuts, if desired.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/carrot-cake-scones/